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A Barry Callebaut Brand
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Madagascar Chocolate Gelato

Sie möchten Ihre Kunden auf eine Geschmacksreise entführen? Want to really take your customers on a taste trip? This intense Madagascar 67,4% dark chocolate recipe with a wealth of red berries and ripe, yellow fruits pairs perfectly with crushed cardamom seeds, honey and fresh mandarin slices for a truly intense dark chocolate gelato taste that will take your customers around the world. Personalise this premium gelato to your liking and share your own unique touch with the world!

Kombinieren Sie Madascar mit
Spekulatius I Muskatnuss I pinker Pfeffer I Kardamom I Mandarine I Rhabarber I Grappa I Cointreau I Honig I

Rezept

  1. Madagascar Chocolate Gelato

Madagascar Chocolate Gelato

Zutaten Zubereitung
  • 1Beutel
    MXD-ICE10SF
  • 2400kg
    heißes Wasser (70°-85°)
  • 30g
    Traubenzucker
  • 800g
    CHD-Q67MAD

Zutaten ca. 2 Minuten mit einem Mixer gut verrühren.
Im Kühlschrank (3-5°C) für ± 30 Minuten ruhen lassen.
Den Eismix in die Eismaschine geben und einschalten.
Geschmolzene Callebaut Ice-Choc Dark, zerdrückte Kardamomkerne und Honig untermengen.
Add pieces of Callebaut Single Origin Dark Chocolate – Madagascar sprinkled with cardamom seeds and fresh mandarin slices.
Ergibt 4 kg (± 4,5 L) verzehrfertige Eiscreme.

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