Orange gelato inspiration

1 Litre of white base
Black cookie granules (use at will)
Joycouverture orange coating

Method

Melt the Joycouverture (do this gently in the microwave, it just needs to be melted, you don’t want it too hot) we will use the Joycouverture orange coating as a stracciatella. If you want to make some orange chocolate decorations, spread some of the Joycouverture orange onto some baking parchment and sprinkle with some of the dark cookie granules, allow this to set and cut into shapes. Batch freeze your white base, on extraction ripple in the black cookie granules and orange stracciatella. Decorate with more dark cookie granules, your pre-made chocolate decorations and drizzle with more orange coating. 

1 Litre of white base
100g Joygelato white chocolate paste
30g Dextrose
White Chocolate Blossom curls
Joycouverture orange coating

Method

Melt the Joycouverture (do this gently in the microwave, it just needs to be melted, you don’t want it too hot) we will use the Joycouverture orange as a stracciatella. If you want to make some orange chocolate decorations, spread some of the Joycouverture orange onto some baking parchment and sprinkle with the white blossom curls, allow this to set and cut into shapes. Blend the white chocolate paste and dextrose into your white base and then batch freeze. On extraction ripple in the orange stracciatella. Decorate by drizzling with orange coating and add the decorations you made earlier, you could also use more blossom curls for decoration if you wish.

1 Litre of white base
100g Irca cocoa intense
35g Dextrose
Dark chocolate blossom curls
Joycouverture orange coating

Method

Melt the Joycouverture (do this gently in the microwave, it just needs to be melted, you don’t want it too hot) we will use this as a stracciatella. If you want to make some orange chocolate decorations, spread some of the orange coating onto some baking parchment and sprinkle with some dark chocolate blossom curls, allow this to set and cut into shapes. Warm up your white base to around 40 degrees, then blend the Irca cocoa intense paste and dextrose into your white base until there are no lumps, then batch freeze. On extraction ripple in the stracciatella. Decorate with your orange chocolate decorations (you could also use more blossom curls) and then drizzle with more orange coating.