Miscela base, gelato |
JOYPASTE NOCCIOLA INTENSE |
JOYPLUS PROSOFT |
NOCCIOLATA ICE CROCK |
HAZELNUT CRUNCH |
Ingredients
Preparation
Add JOYPASTE NOCCIOLA to the white base and mix.
Put in the batch freezer.
VARIEGATE
Ingredients
Preparation
Extract half of gelato and put inside JOYCREAM NOCCIOLATA ICE CROCK.
Extract the other part of gelato and put it in shock freezer.
FINAL COMPOSITION
Ingredients
Preparation
Variegate gelato with JOYCREAM NOCCIOLATA ICE CROCK, HAZELNUT CRUNCH, DOBLA ELEGANCE WHITE 77182 e DOBLA CHOCOLATE HAZELNUT IN SHELL 77451.
