Join Mark Eastman, Henley Bridge's Gelato & Ice Cream Technician as he shares how to make gelato filled chocolates. These delightful treats can be made year round and offer your customers a great takeaway option and a real point of differentiation.
Equipment:
Blast freezer Teaspoon Chocolate moulds Pallet knife Thermometer Drip tray Small paintbrush Food colouring 2 x bowls
Ingredients:
600g Chocolate tempered chocolate Cocoa butter 1 litre white base Flavouring paste (see examples below)
Join Samantha Rain, Henley Bridge's Development Chef as she shares how to use coloured cocoa butter to...
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