Martini Gelato Almond Chocolate

Almond Chocolate

Name: Almond Chocolate
Total time: 120 min
Ingredients: 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

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

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

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.
Mix and pour into the ice cream maker.
When the gelato is ready, remove it and swirl in Brunella CROK Speculoos and Ready to Crumble Cocoa.