Gelato filled chocolates

Ingredients

Strawberry:

White Chocolate (with red coloured cocoa butter rubbed into the mould) filled with Strawberry Gelato

1 litre White base

80g Irca Joygelato Strawberry Paste

Pistachio:

White Chocolate (with green coloured cocoa butter rubbed into the mould) filled with Pistachio Gelato

1 Litre White base

100g Irca Joygelato Pistachio Paste

25g Sosa Dextrose

Vanilla: 

Milk Chocolate filled with Vanilla Gelato

1 litre White base

30g Irca Joygelato White Vanilla Paste

Chocolate: 

Milk Chocolate filled with Dark Chocolate Gelato and spun with Dark Chocolate

1 Litre White base

200g Belcolade Dark Chocolate

50g Sosa Dextrose

Wild Berry:

Dark Chocolate filled with Wild Berry Gelato

1 litre White base

80g Irca Joygelato Frutti De Bosco Paste

Orange: 

Dark Chocolate filled with Orange Gelato and spun with Orange Chocolate.

1 litre White base

80g Irca Joygelato Orange Paste

Method

Fill a piping bag with your Gelato and pipe into your mould (trying to eliminate any air pockets), then freeze. To finish you can either spray with coloured cocoa butter or use a Mirror Glaze.