difficulty
Easy

quantity
A 4 kg gelato pan

time to prepare
45 minutes

Monorigine Santo Domingo

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From the fine single origin cocoa of Santo Domingo comes a rich dark chocolate gelato, with an intense and persistent taste and delicate hints of toasted dried fruit.

METHOD OF WORKING

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

INGREDIENTS

  • Santo Domingo Monorigine
  • Water
  • Decoration

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