Gelato&sorbet base for chocolate |
1165g |
Dark chocolate Sambirano 72% |
847g |
Sichuan pepper |
9g |
Water |
2488g |
Pomegranate swirl |
qb |
Spiral Dark |
Mixture
Ingredients
Gelato&sorbet base for chocolate - Domori
1165g
Dark chocolate Sambirano 72% - Domori
847g
Sichuan pepper
9g
Water
2488g
Preparation
- Heat part of the water and infuse the Sichuan pepper overnight.
- The next day, strain the pepper and combine the infusion with the remaining water, previously heated to 80°C (176°F), then add DOMORI ICE CREAM & SORBET BASE and DOMORI SAMBIRANO 72% DARK CHOCOLATE.
- Mix and let rest.
Final composition
Ingredients
Pomegranate swirl - Cesarin
qb
Spiral Dark - Dobla
Preparation
- Churn and scoop all the sorbet, creating a thin layer and leaving half a centimeter from the edge, then place in a blast chiller.
- Complete the container with a layer of CESARIN POMEGRANATE VARIEGATO and decorate with DOBLA DARK SPIRALS and gold leaves.
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.
