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Home / Peanut Butter Fudge Crunch

Peanut Butter Fudge Crunch

Peanut Butter Fudge Crunch

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Peanut Butter Gelato
  • Chocolate Gelato
  • Semifreddo
  • Peanut Crunch Base
  • Final Assembly

Peanut Butter Gelato

3000g (105.8oz)
300g (10.6oz)
540g (19.0oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
20g (0.7oz)
400g (14.1oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in Hot Process machine and follow the machine instructions.

Chocolate Gelato

3000g (105.8oz)
300g (10.6oz)
540g (19.0oz)
60g (2.1oz)
150g (5.3oz)
150g (5.3oz)
20g (0.7oz)
100g (3.5oz)
400g (14.1oz)

Method of Preparation

  1. Combine all ingredients except the couverture in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Place in Hot Process machine and follow the machine instructions.
  4. Add chocolate to base after machine has finished pasteurization, but while the base is still warm.

Semifreddo

300g (10.6oz)
1000g (35.3oz)

Method of Preparation

  1. Combine heavy cream and in a mixing bowl.
  2. Whip to soft peaks.
Notes to Consider: This mousse can be flavored with any PreGel Traditional Paste or Compound, by using approximately 3 to 5% of the flavoring to the total weight of the mousse.

Peanut Crunch Base

90g (3.2oz)
90g (3.2oz)

Method of Preparation

  1. Temper the chocolate and mix with .
  2. Spread a thin layer on a nonstick mat. Harden in the refrigerator.
  3. Cut out disks to fit the bottom of the largest dome mold.

Final Assembly

as desired

Method of Preparation

  1. Fill small dome molds with the Peanut Butter Gelato. Place in blast freezer until hard.
  2. Fill medium dome molds half way with the Chocolate Gelato. Insert the small dome of Peanut Butter Gelato into the center of the Chocolate Gelato. Fill as needed with more Chocolate Gelato to completely fill the mold. Place in the blast freezer until hard.
  3. Fill a large dome mold half way with the Semifreddo. Insert the gelato dome into the center of the Semifreddo. Fill as needed with more Semifreddo to completely fill the mold. Place a round disk of the Peanut Crunch Base on the base of the mold. Place in the blast freezer until hard.
  4. Remove the dessert from the mold and glaze with .
  5. Decorate the base of the dessert with crushed cookie pieces. Place onto a gold board.
  6. Store in the gelato display case or holding cabinet.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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