Seven Senses
Procedure Prepare the Hazelnut gelato. Mix the plain base with the Delipaste Hazelnut Export, the milk and the dextrose and then churn. Prepare a second dark chocolate gelato.
Ingredients
- 750 g Simplé Dark Chocolate
- 1250 g water
- 1000 g plain base
- 100 g Delipaste Hazelnut Export
- 20 g dextrose
- 100 g milk
- Nutty Hazelnut and Cocoa to taste.
- Crockolosi Biscotto Crock to taste
- Fabbri Chocolate Glaze to taste
- sponge cake to taste
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