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Home / Easter Egg with Chocolate Hazelnut Gelato and Pino Pinguino Bianco®

Easter Egg with Chocolate Hazelnut Gelato and Pino Pinguino Bianco<sup>®</sup>

Easter Egg with Chocolate Hazelnut Gelato and Pino Pinguino Bianco®

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Chocolate Hazelnut Gelato
  • Assembly

Chocolate Hazelnut Gelato

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
400g (14.1oz)
300g (10.6oz)
10g (0.4oz)
A gosto

* can be replaced with

Method of Preparation

  1. Combine all ingredients, except the , in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in batch freezer and process according to machines instructions.
  4. Upon extraction swirl with .

Assembly

A gosto
A gosto
A gosto

Method of Preparation

  1. Fill molds with chocolate freeze, unmold and reserve.
  2. Take shells out of the freezer and make one layer with the . Freeze again.
  3. When firm, make one layer with the PreGel Chocolate Hazelnut Gelato, then freeze again.
  4. When firm, make final layer with the and add desired decorations. Take to your display case or keep in the freezer.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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