Butter |
180g |
Cocoa mass Sur De Lago 100% |
100g |
Sugar |
250g |
White almod flour |
190g |
Cocoa powder 22-24% |
20g |
Egg white |
30g |
Salt |
5g |
Aurea dark chocolate cream |
500g |
Seed oil |
75g |
Cocoa grué |
30g |
Cocoa crumble |
qb |
Gelato&sorbetto base for chocolate |
1294g |
Sur De Lago Dark 72% |
941g |
Milk 3,5 m.g. |
2353g |
Water |
412g |
Instant coffee |
100g |
Cocoa crumble
Ingredients
Butter
180g
Cocoa mass Sur De Lago 100%
100g
Sugar
250g
White almod flour
190g
Egg white
30g
Salt
5g
Preparation
- Work the butter and DOMORI SUR DEL LAGO 100% DARK CHOCOLATE, melted, in a stand mixer.
- Add the powders and mix until a sandy texture is obtained.
- Finish with the egg white, with the salt dissolved in it.
- Cool the mixture in the refrigerator, then break it up in a cutter and shape it inside the pastry rings.
- Bake at 160°C (320°F) for 14 minutes.
Dark swirl
Ingredients
Preparation
- Mix the DOMORI AUREA DARK CHOCOLATE CREAM well with the vegetable oil.
- Finally, add cocoa nibs and cocoa crumble.
Mixture of chocolate and coffee gelato
Ingredients
941g
Milk 3,5 m.g.
2353g
Water
412g
Instant coffee
100g
Preparation
- In a container, heat water and milk to 80°C (176°F), add the instant coffee, and mix.
- Add DOMORI CHOCOLATE ICE CREAM & SORBET BASE and DOMORI SUR DEL LAGO 72% DARK CHOCOLATE.
- Mix and let rest.
Final Composition
- Churn the ice cream and swirl it with DOMORI AUREA DARK CHOCOLATE CREAM, previously diluted and enriched with DOMORI COCOA NIBS, and with the chocolate crumble.
- Swirl the second layer as well and decorate with LACE SQUARE COFFEE BEANS and DOBLA FINE CHOCOTWIST CIGARILLO.
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.
