Ingredients: La Mia Choco Africa
5.3 lbhot water (70°-85°)
Preparation: La Mia Choco Africa
Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Leave to rest in blast freezer to obtain more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.
Mix in cubes of candied dates, Callebaut cocoa nibs NIBS-S and
Callebaut ChocoCrema Nero mixed with Callebaut Pailleté Feuilletine M-7PAIL.
Finish with candied dates, Callebaut cocoa nibs NIBS-S and dark chocolate curls on top.