Water |
2.850g |
Apurimac 100% Cocoa Mass |
750g |
Dehydrated Glucose 30de |
420g |
Sucrose |
525g |
Dextrose |
375g |
Base Neutra con Fibre 15g |
75g |
Salt |
5g |
Ganache
Ingredients
Water
1300g
Apurimac 100% Cocoa Mass
750g
Preparation
- Add the cocoa mass to the water, previously heated to 85°C, and mix with an immersion blender.
- Let it rest for at least 4 hours at room temperature, preferably overnight.
Concentrated Basic Syrup
Ingredients
Water
1550g
Dehydrated Glucose 30de
420g
Sucrose
525g
Dextrose
375g
Salt
5g
Preparation
- Mix the dry ingredients and add them to the water previously heated to 85°C.
- This mixture can be prepared directly in the pasteurizer.
Blend
- Pour the base into the ganache and mix well.
- Pour into the ice cream maker and churn.
- Rapidly freeze at a negative temperature for 5-10 minutes.
- Serve in the display case at -12-13°C or store at -18°C.
- The ice cream consistency may need small adjustments of the PAC based on your display case.
Marco De Grada
Pastry chef
Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.
Eugenio Morrone
World Champion of Gelato
Eugenio Morrone is a leading figure in contemporary Italian gelato. An APEI member, gelato maker and educator, he brings together technical precision, creative sensitivity and deep expertise in raw ingredients.
Crafted using IRCA Group professional solutions
GELATO
