Cacao Naturale

Want to spoil your customers with a natural gelato taste and texture? Van Houten’s most original Natural Light brown cocoa powder brings out the original taste and the naturally appealing colour of roasted cocoa beans in all your Italian ice cream recipes. The high cocoa butter content (10-12%) creates a rich, creamy mouthfeel in your gelato that will surely make your customers come back for more.
Level:
Easy

Cacao Naturale

Ingredients: Cacao Naturale

  • 1 kg
    liquid white base
  • 80 g
    Van Houten cocoa powder Natural Light Brown

Preparation: Cacao Naturale

Mix together with immersion blender for ± 2 mins.
For a better structure, leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
4 kg (± 4.5 L) of gelato ready to serve.
Leave to rest in blast freezer for a few mins.