Raw Chocolate - Martini Linea Gelato

Gelatario d'Autore

back

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.
Download the recipe in PDF