Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Chocolate Hazelnut Gelato Bonbons

Chocolate Hazelnut Gelato Bonbons

Chocolate Hazelnut Gelato Bonbons

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Cold Process
  • Hot Process
  • Final Assembly

Cold Process

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
300g (10.6oz)
350g (12.3oz)
as desired

* can be replaced with

Method of Preparation

  1. Combine all ingredients except 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 machine instructions.
  4. Fold into gelato when extracting from the batch freezer.

Hot Process

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
150g (5.3oz)
60g (2.1oz)
150g (5.3oz)
350g (12.3oz)
as desired

* can be replaced with

Method of Preparation

  1. Combine all ingredients except in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in Hot Process machine and process according to machine instructions.
  4. Fold into gelato when extracting from the batch freezer.

Final Assembly

as desired
as desired

Final Assembly

  1. Scoop Chocolate Hazelnut Gelato into desired size balls and store in freezer until ready to dip.
  2. Melt to about 30-35˚C/86-95˚F.
  3. Dip gelato balls into and allow excess to drip off.
  4. Immediately coat in and allow to set.
  5. Coat a second time in and allow excess to drip off.
  6. Store frozen until ready to serve.