Water |
2762g |
Gelato&Sorbet base for chocolate - Domori |
1300g |
Rio Caribe Dark chocolate 72% - Domori |
940g |
Mixture
Ingredients
Water
2762g
Preparation
- Heat the water to 80°C (176°F) and add DOMORI CHOCOLATE ICE CREAM & SORBET BASE and DOMORI RIO CARIBE 72% DARK CHOCOLATE COATING.
- Mix and let rest
Final composition
- Churn and scoop.
- Shock-freeze (-40°C / -40°F) for 5–10 minutes.
- Serve at display temperature of -12 to -13°C (10–8°F) or store at -18°C (0°F).
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.
