gelato al caramello con decorazioni pizzo in cioccolato al caramello

vaschetta di gelato al caramello texture

Ice Cream with Aurea Caramel Oro Chocolate and Domori Neutral Base with fiber 15g

Intermediate level

The balance of this recipe is designed for display cases at a temperature of -12 / -13°C.

Whole Milk 3,5% Fat	470g
Water	182g
Granulated Sugar	50g
Dextrose	30g
Base Neutra con Fibre 15g	15g
Aurea Caramel Oro Chocolate	250g
Salt	3g

Blend and Churn

Ingredients

Whole Milk 3,5% Fat

470g

Water

182g

Granulated Sugar

50g

Dextrose

30g

Salt

Preparation

Mix all the dry ingredients together, then add them to the previously heated milk and cream.
Pour the mixture over the chocolate, first whisking to combine, then blend with an immersion blender until smooth.
Let it rest for 2–3 hours.

Marco De Grada

Pastry chef

Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.

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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.

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