difficulty
Easy

quantity
a 4kg pan

time to prepare
30 minutes

CioccoCrunch Gelato

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A delicious gianduja gelato covered with a milk chocolate cream with hazelnuts and wafers in pieces. A crispy and tasty flavour… like a snack!

METHOD OF WORKING

  1. weigh 80 gr of Gianduja Paste per kg of mix
  2. mix it
  3. freeze it
  4. ripple with ChocoCrunch Variegato
  5. complete with rippling sauce
  6. complete the decoration

INGREDIENTS

  • Gianduja Paste
  • ChocoCrunch Variegato
  • decoration

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