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A Barry Callebaut Brand
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Sao Thomé Chocolate Gelato

Combineer de intens donkere smaak van Sao Thomé Origin Chocolade met toetsen van gele vruchten en de frisheid van passievrucht. Deze authentieke Italiaanse gelato past perfect bij de smaak van amandelen, passievrucht, Sichuan peper, walnoot en Blue Mountain koffie.

Perfecte Pairings met Sao Thomé

Sichuan Peper I Tijm I Kardemom I Bosbes I Limoen I Passievrucht I sinaasappel I Banaan I Limoen I Grappa I Cuberdon I Karamel I Walnoten I Balsamico Azijn I Brazil-Papua NG-Guatemala Coffee I Blue Mountain Koffie

Recept

  1. Sao Thomé Chocolate Gelato

Sao Thomé Chocolate Gelato

ingrediënten bereiding
  • 1zak(ken)
    MXD-ICE10SF
  • 1800g
    warm water (70°-85°)
  • 800g
    passievruchtenmoes
  • 800g
    SAOTHOME

Meng gedurende ± 2 min. met de staafmixer.
Laat rusten in de ijskast (3-5°C) gedurende ± 30 minuten.
Laat karnen in de schokvriezer.
Laat een paar minuten rusten in de schokvriezer.
Meng Callebaut Crispearls Dark en gedroogde frambozen onder de gelato.
Eindig met ruw gebroken stukjes ruby RB1 chocolate.
Bestrooi met Callebaut Crispearls Dark, gedroogde frambozen en goudblad.
4 kg (± 4.5 L) gelato gebruiksklaar.

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