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How to make gelato chocolates

How to make gelato chocolates


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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

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

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