INGREDIENTS • water 528 g • rice malt 220 g • cocoa mass 140 g • fibre 70 g • cocoa 22-24 40 g • carob seed powder 2 g INSTRUCTIONS Heat water to 70°C. Mix together all solid ingredients (except cocoa mass) then add them to the water, mixing thoroughly. Heat to 85°C. Chop up the mass then pour the water onto it in three stages, emulsifying according to the technique described in “Emulsion”. Batch freeze. While extracting, swirl in almond crumble and raspberry sauce. Emulsion Pour one third of the liquid at a temperature of 85°C onto the chopped mass. Wait a few seconds, then with a silicon spatula mix with fast and circle movements starting from the centre. Mix until the mixture is uniform and shiny. Add another third of the liquid and repeat. Lastly, add the last third, then repeat again. Blend with mixer. The optimal service temperature is -10°C/-12°C. Store at -15°C. Delicate chocolate EUGENIO MORRONE He began his professional experience in an artisanal workshop in Calabria (Italy). In 2004, he moved to Rome and a few years later he opened his own business, “Il Cannolo Siciliano”. He has always combined working in the production kitchen with an in-depth study of theory and technique. With these two aspects, his goal was to directly apply the principles he learned. He also teaches and offers technical consultancy. He recently opened a new business, “Fiordiluna il Gelato”, also in Rome. He has won prestigious contests such as the Gelato Festival Rome - European Champion in 2016, the excellence award at the Sigep in Rimini in 2017 and the Gelato Festival All Star in 2018. In the same year, he was crowned Master Gelato Maker of the Year - Reader Award, Food and Travel Magazine, and his shop was proclaimed Best Gelato Shop in Italy by Gastronauta and Best Gelato Shop by Gambero Rosso - Foreign Press. In 2019, he won the Sigep Gelato D’Oro and in 2020, he climbed to the highest step of the podium at the Gelato World Cup. In 2022, he was inducted into the Gelato Festival World Ranking Hall of Fame. image by freepik 53
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