Ice cream with Milk Chocolate Arriba Ecuador 36%
Advanced level
Recipes created for the use of Domori milk chocolates.
The balance of these recipes is designed for display cases maintained at a temperature of -12 to -13°C.
Click here to discover all the Domori chocolates you can use!
Milk 3,5 fat |
650,5g |
Cream 35% fat |
30g |
Sucrose |
35g |
Dextrose |
54g |
Base Neutra con fibre 15g |
15g |
Milk Chocolate Arriba 36% |
200g |
Cocoa Powder 22-24 |
15g |
Salt |
0,5g |
Mixing and Churning
Ingredients
Milk 3,5 fat
650,5g
Cream 35% fat
30g
Sucrose
35g
Dextrose
54g
Milk Chocolate Arriba 36%
200g
Cocoa Powder 22-24 - Domori
15g
Salt
0,5g
Total mix weight
1000g
Preparation
- Mix all the “dry” ingredients and add them to the milk and cream, previously heated to 85°C.
- Add the chocolate, pre-mix with a whisk, then blend with an immersion blender.
- Let rest for 2–3 hours and churn.
- Remove and transfer to a gelato tub.
- Place in the blast chiller for 5 minutes.
- Serve in a display case at -12 to -13°C or store at -18°C.
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
CHOCOLATE
DOMORI
VIDAMÀ MILK 42%
CHOCOLATE
DOMORI
CACAO POWDER 22-24%
CHOCOLATE
DOMORI
Essence MIlk Chocolate 37%
GELATO
DOMORI
Neutral base with fibers 15g
CHOCOLATE
DOMORI
Essence Milk Chocolate 43%
CHOCOLATE
