JOYBASE CHOCO TANDEM |
acqua |
MINUETTO FONDENTE MADAGASCAR 72% |
The Lapsung in foglie |
Semi d'anice |
cannella in polvere |
sale |
JOYCREAM CARAMEL FLEUR DE SEL |
PRALIN DELICRISP CARAMEL FLEUR DE SEL |
CHOCOLATE SORBET, TEA AND SPICES
Ingredients
1500g
water
2200g
MINUETTO FONDENTE MADAGASCAR 72%
400g
Lapsung tea in leaves
10g
6g
cinnamon powder
6g
salt
4g
Preparation
Bring water to boil, mix with JOYBASE CHOCO TANDEM, add MINUETTO MADAGASCAR 72% and continue mixing.
Add tea, aniseed, cinnamon and salt, and continue mixing.
Filter and leave to restfor 30 minutes.
Pour into the batch freezer.
VARIEGATION
Ingredients
Preparation
Mix together the JOYCREAM CARAMEL FLEUR DE SEL with the PRALIN DELICRISP CARAMEL FLEUR DE SEL
and variegate the ice cream
