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Home / Chocolate Hazelnut Gelato Bonbons
- 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 | |
Method of Preparation
- Combine all ingredients except in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to machine instructions.
- 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 | |
Method of Preparation
- Combine all ingredients except in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in Hot Process machine and process according to machine instructions.
- Fold into gelato when extracting from the batch freezer.
Final Assembly
- Scoop Chocolate Hazelnut Gelato into desired size balls and store in freezer until ready to dip.
- Melt to about 30-35˚C/86-95˚F.
- Dip gelato balls into and allow excess to drip off.
- Immediately coat in and allow to set.
- Coat a second time in and allow excess to drip off.
- Store frozen until ready to serve.