UNIGRÁ S.p.A.
Martini Gelato Easy 120-150 min Ice Cream Making Gelato

Almond Chocolate Recipe

Pasta Diamante Mandorla Avorio

Base Gold 50 F.C.

Ariba Latte Discs 36/38 MG

Master Gourmet Gold

Brunella CROK Speculoos

Crumble Cocoa

 
Difficulty 1
120 Minutes
4 Steps
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Milk 660g
Dextrose 35g
Sugar 95g
Master Gourmet Gold 40g
Base Gold 50 F.C. 35g
Pasta Diamante Mandorla Avorio 35g
Ariba Latte Discs 36/38 100g
Brunella CROK Speculoos
as needed
Ready to Crumble Cocoa
as needed

Method

  1. Pasteurize the powders with the milk. When the mixture reaches 85°C (185°F), add the Ariba Latte Discs 36/38 MG and la Pasta Diamante Mandorla Avorio.

  2. Mix and pour into the ice cream maker.

  3. When the gelato is ready, remove it and swirl in Brunella CROK Speculoos and Ready to Crumble Cocoa.

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