difficulty
Easy

quantity
A 4 kg gelato pan

time to prepare
45 minutes

Monorigine Ecuador

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Fresh, tannic and with an extraordinary aromatic profile: the dark chocolate gelato with single origin Ecuador cocoa surprises with its strong vegetal and fruity aromas.

METHOD OF WORKING

  1. weigh 2400 g of boiling water
  2. add one pack of Ecuador Monorigine (1600 g)
  3. mix it
  4. wait 30 minutes
  5. freeze it
  6. complete the decoration

INGREDIENTS

  • Ecuador Monorigine
  • Water
  • Decoration

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