such as fiordilatte and pistachio, to more refined proposals such as a bergamot orange sorbet with the vegan couverture Amatika 46% by Valrhona, up to creations made with single-origin bean couverture by Valrhona, including Hukambi 53% high-percentage milk chocolate, and Nyangbo 68% Ghana. The demo ended with a tasting, which was a particularly important moment that allowed those present to get to know directly “with their own taste buds” the distinctive characteristics of an authentic Italian-style gelato. Who is Valrhona Selection Valrhona Selection welcomes leading brands involved in a common, sustainable project. These brands are concretely committed to actions aimed at preparing a better future while respecting nature and people. In partnership with Maestro gelato chefs, Valrhona Selection gives value to the know-how of making Italian gelato at an international level with its selected high-quality products. In particular, the strength of the Valrhona brand lies in the bond created between producers, collaborators and customers. Thanks to this bond, cocoa farmers have the opportunity to improve their lifestyle, while customers have access to a full range of products that allow them to move towards a more engaged creativity. The use of Valrhona couvertures has proved to be fundamental in the world of Italian artisanal gelato because these products reveal the true flavour of chocolate, the authentic perception of a terroir and they reflect a true colour. The choice of ingredients is becoming increasingly selective, and all Valrhona Selection brands are expanding the possibilities: from chocolate couverture to vanilla, from fruit purees to responsible decorations. Gelato, therefore, is no longer just a dessert, but a real taste experience, a spokesperson for respectful choices and for superior quality raw ingredients. A FUNDAMENTAL MANUAL To give value to the tradition of artisanal gelato, Valrhona Selection has been collaborating for several years with Andrea Bandiera and Paolo Brunelli, two great Italian gelato chefs famous for technique, creativity and exclusive gelato recipes. The result of this collaboration is “The Essentials Gelato”, a professional instrument with a technical approach that begins with the basics of gelato. The work is the result of an international project by Valrhona Selection that aims to spread the philosophy of Italian gelato worldwide. To do so, Paolo Brunelli and Andrea Bandiera worked together to create this “fundamental” manual for understanding how from one ingredient you can make gelato, how much technique is necessary for producing it, and how it is possible to highlight the balance of ingredients in a recipe. Each proposal illustrates a precise mastery of quantities and a meticulous use of carefully selected ingredients, to offer balanced flavours that are perfectly dosed. 185
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