difficulty
Easy

quantity
A 4 Kg gelato pan

time to prepare
30 minutes

Delizia Velata

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Gianduja gelato and superior quality dark chocolate covering: a winning combination enriched with crispy corn flakes in a delicious hazelnut sauce. Try Delizia Velata!

METHOD OF WORKING

  1. weigh 80 g of Gianduja Paste per kg of mix
  2. mix it
  3. freeze it
  4. add some Grand Cru Dark Chocolate Covering
  5. add some Choco-Flakes Rippling Sauce
  6. finish rippling
  7. complete the decoration

INGREDIENTS

  • Gianduja Paste
  • Choco-Flakes Rippling Sauce
  • Grand Cru Dark Chocolate Covering
  • decoration

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