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 |
Ingredients |
| Blast freezer Teaspoon Chocolate moulds Pallet knife Thermometer Drip tray Small paintbrush Food colouring 2 x bowls |
600g Chocolate tempered chocolate |
Flavour Ideas |
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Strawberry: 1 litre white of base + 80g Joy Gelato strawberry paste |
