How to make gelato chocolates

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)

Flavour ideas:

Strawberry: 1 litre white of base + 80g Joy Gelato strawberry paste
Pistachio: 1 litre of white base + 100g Joy Gelato pistachio paste + 25g Dextrose
Vanilla: 1 litre white of base + 30g Joy Gelato White vanilla paste
Chocolate: 1 litre of white base + 200g of dark chocolate + 50g Dextrose
Wild Berry: 1 litre white of base + 80g Joy Gelato Frutti De Bosco paste
Orange: 1 litre white of base + 80g Joy Gelato orange paste