Chocolate and more

with cream base 50

INGREDIENTS:

• water 640 g
• cocoa 22/24 75 g
• sugar 90 g
• inverted sugar 80 g
• dehydrated glucose syrup 30 DE 60 g
• milk base 50 35 g
• inulin 20 g

Total 1000 g

Add 1 g of salt and 30 g of cocoa nibs per kg of sorbet.

with cream base 100

INGREDIENTS:

• water 640 g
• cocoa 22/24 75 g
• sugar 75 g
• inverted sugar 80 g
• dehydrated glucose syrup 30 DE 50 g
• milk base 100 70 g
• inulin 10 g

Total 1000 g

INSTRUCTIONS

Mix the solid ingredients of the recipe well, including the necessary amount of salt.
Use an immersion blender to mix the solid part with the liquid part, leaving out the cocoa nibs.
Pasteurize the mixture to 92°C, the temperature necessary to break down the cocoa fibres. Cool to 4°C and mix a second time.
Pour the mix into the batch freezer and freeze the sorbet.
Towards the end of the freezing, add the cocoa nibs.
Extract the sorbet, place it in the blast freezer for five minutes, and then place it in the display case.
Decorate the tray with melted chocolate (dairy free) as if it was stracciatella.

with cream base 50

INGREDIENTS:

• fresh whole milk 660 g
• white chocolate 250 g
• nonfat dry milk 20 g
• dextrose 35 g
• milk base 50 35 g

Total 1000 g

with cream base 100

INGREDIENTS:

• fresh whole milk 660 g
• white chocolate 250 g
• dextrose 20 g
• milk base 100 70 g

Total 1000 g

BAKED MERINGUES

INGREDIENTS:

• pasteurized egg white 100 g
• sugar 200 g

INSTRUCTIONS

Beat the egg whites in the planetary mixer with the sugar for about 20 minutes.
Heat the oven to a temperature of 90-100°C.
Use a pastry bag to form tufts of meringues on baking sheets covered with baking paper.
Put the trays in the oven and cook with an open valve (or leave the oven door ajar with a wooden spoon or a ball of aluminum foil) for about three hours.

CHOCOLATE AND MASCARPONE

(dark chocolate, mascarpone, and hazelnut gelato)

with cream base 50

INGREDIENTS:

• fresh whole milk 610 g
• mascarpone 100 g
• nonfat dry milk 25 g
• sugar 80 g
• dextrose 50 g
• dehydrated glucose syrup 30 DE 50 g
• cocoa 22/24 50 g
• milk base 50 35 g

Total 1000g

with cream base 100

INGREDIENTS:

• fresh whole milk 610 g
• mascarpone 100 g
• nonfat dry milk 20 g
• sugar 70 g
• dextrose 40 g
• dehydrated glucose syrup 30 DE 40 g
• cocoa 22/24 50 g
• milk base 100 70 g

Total 1000g

INSTRUCTIONS

Heat all ingredients to 85°C except for the mascarpone, which must be added later.
Freeze the mixture in the batch freezer, and when the temperature reaches 20°C add the mascarpone to blend it all together.
At the temperature of -7° or -8°C add 50 g of caramelized hazelnut crunches per kg of gelato.
Extract the gelato and place it in the blast freezer for five minutes.
Place the tray in the display case, decorating the surface with pieces of dark chocolate and whole hazelnuts.

CARAMELED HAZELNUTS

INGREDIENTS:

• water 500 g
• sugar 1000 g
• vanilla pod 1 g

INSTRUCTIONS

Heat the water, sugar, and vanilla pod to 96°C.
Allow the syrup to cool. Add the chopped hazelnuts, drain and place on a baking sheet with baking paper.
Leave in the oven for about 7-8 minutes at 180°C.
The caramelized crunches can be used when they are completely cooled.