Gelatario d'Autore
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Raw Chocolate
To make this recipe you will need:
| PRODUCT | |
|---|---|
| BASE: | |
| Aymara Tutto Cacao | 420 g |
| Boiling water | 580 g |
| VARIEGATE: | |
| Diamante Grezzo Hazelnut | q.b. |
| TOTAL | 1000g |
Preparation
- Add boiling water to Aymara Tutto Cacao.
- Stir accurately with a whisk or mixer.
- Pour the mixture into the batch freezer and prepare the gelato.
- Once ready, place in the tray and enrich with Diamante Grezzo Hazelnut.