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Home / Chocolate Hazelnut Gelato Bonbons
Chocolate Hazelnut Gelato Bonbons
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
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
- 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 |
* can be replaced with
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
| as desired | |
| as desired |
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.