Creamy bitter dark chocolate balanced with the sweet tartness of mangoCreamy bitter dark chocolate balanced with the sweet tartness of mango
- Shelf life:
- 2 Weeks
- Conservation:
- Freezer
Containing: 1 Component
Gelato Base
Ingredients: Gelato Base
-
1000 gBoiron Mango Puree
-
340 gwater
-
160 gdextrose
-
160 gsucrose
-
5 gstabilizer
Preparation: Gelato Base
- Heat water and fruit pulp to 85°C (185°F)
- Remove from heat and add remaining dry ingredients. Homogenize with an immersion blender
- Add chocolate to the base and continue to blend until smooth
- Process in an ice cream machine
View tools
- Saucepan
- Thermometer
- Immersion blender
- Bowl(s)
- Spatula(s)
- Sealable Container (s)
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