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.
2 x bowls
600g Chocolate tempered chocolate
Strawberry: 1 litre white of base + 80g Joy Gelato strawberry paste