Ingredients
- as desired PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips)
- as desired chopped hazelnut pieces
Cold Process
- 3000 gr. whole milk
- 150 gr. cream
- 540 gr. sugar
- 60 gr. dextrose
- 300 gr. PreGel Totalbase (Water & Milk Base – Cold Process)
- 350 gr. PreGel Chocolate-Hazelnut Traditional Paste
- as desired PreGel Chocolate-Hazelnut Rock Arabeschi
Hot Process
- 3000 gr. whole milk
- 150 gr. cream
- 540 gr. sugar
- 150 gr. nonfat dry milk
- 60 gr. dextrose
- 150 gr. PreGel Diamant 50 (Milk Base – Hot Process)
- 350 gr. PreGel Chocolate-Hazelnut Traditional Paste
- as desired PreGel Chocolate-Hazelnut Rock Arabeschi
Method
Cold Process
- Combine all ingredients except PreGel Chocolate-Hazelnut Rock Arabeschi in a large plastic bucket.
- Mix well for 2 – 3′ using an immersion blender.
- Place in batch freezer and process according to machine instructions.
- Fold PreGel Chocolate-Hazelnut Rock Arabeschi into gelato when extracting from the batch freezer.
Hot Process
- Combine all ingredients except PreGel Chocolate-Hazelnut Rock Arabeschi in a large plastic bucket.
- Mix well for 2 – 3′ using an immersion blender.
- Place in Hot Process machine and process according to machine instructions.
- Fold PreGel Chocolate-Hazelnut Rock Arabeschi into gelato when extracting from the batch freezer.
Assembly
- Scoop Chocolate Hazelnut Gelato into desired size balls and store in freezer until ready to dip.
- Melt PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) to about 30 – 35 ˚C.
- Dip gelato balls into PreGel Gran Stracciatella Reale Arabeschi® (Chocolate Chips) and allow excess to drip off.
- Immediately coat in chopped hazelnut pieces and allow to set.
- Coat a second time in PreGel Gran Stracciatella Reale Arabeschi® (Chocolate Chips) and allow excess to drip off.
- Store frozen until ready to serve.