difficulty
Easy

quantity
A 4 kg gelato pan.

time to prepare
30 minutes

ChocoDark

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A timeless vanilla gelato enriched with the new Choco Dark ripple: a chocolate shortbread-flavoured cream, with gluten-free cocoa shortbread grains in a delicious dark chocolate sauce.

METHOD OF WORKING

  1. weigh 30 g of Vanilla Prestige Paste per kg of mix
  2. mix it
  3. freeze it
  4. add some Choco Dark Rippling Sauce
  5. finish rippling
  6. complete the decoration

INGREDIENTS

  • Vanille Prestige Paste
  • Choco Dark
  • decoration

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