This indulgent gelato combines creamy white chocolate, rich dark chocolate and ripples of smooth milk chocolate sauce for the ultimate chocolate experience. Finished with white chocolate curls, it's a flavour that delivers plenty of visual appeal and even more temptation at the scoop counter.
Ingredients
- 1250g Simplé Dark Chocolate VIEW IN SHOP
- 300g Nic Gelato Base 100 VIEW IN SHOP
- 8g Fabbrisoff VIEW IN SHOP
- Nic Milk Chocolate Sauce VIEW IN SHOP
- Fabbri White Stracciatella VIEW IN SHOP
- 400g White Chocolate Delipaste VIEW IN SHOP
- 3000g Milk
- 2500g Hot water
- 650g Sugar
Method
Method
- Inside a 5L jug, mix the White Chocolate Delipaste into your prepared base mix until fully blended.
- Pour into the batch freezer. Once extracted, place directly into the display cabinet at -14°C (do not place in the blast freezer).
- Inside a separate 5L jug, mix one bag of Simplé Dark Chocolate with hot water and Fabbri Soff until fully blended.
- Pour into the batch freezer. Once extracted, place directly into the display cabinet at -14°C (do not place in the blast freezer).
- In an empty Napoli tray, alternate the White Chocolate and Dark Chocolate gelato to create a marbled effect, rippling with milk chocolate sauce and finishing with white chocolate curls. This recipe will produce two Napoli trays.
- Place the Napoli trays in the blast freezer at -40°C for 10–15 minutes to set.
- Decorate as desired before serving.
Yield: Makes 2 Napoli trays.
Decoration
Method
White stracciatella and Chocolate bars
This indulgent gelato combines creamy white chocolate, rich dark chocolate and ripples of smooth milk chocolate sauce for the ultimate chocolate experience. Finished with white chocolate curls, it's a flavour that delivers plenty of visual appeal and even more temptation at the scoop counter.
Ingredients
- 1250g Simplé Dark Chocolate VIEW IN SHOP
- 300g Nic Gelato Base 100 VIEW IN SHOP
- 8g Fabbrisoff VIEW IN SHOP
- Nic Milk Chocolate Sauce VIEW IN SHOP
- Fabbri White Stracciatella VIEW IN SHOP
- 400g White Chocolate Delipaste VIEW IN SHOP
- 3000g Milk
- 2500g Hot water
- 650g Sugar
Method
Method
- Inside a 5L jug, mix the White Chocolate Delipaste into your prepared base mix until fully blended.
- Pour into the batch freezer. Once extracted, place directly into the display cabinet at -14°C (do not place in the blast freezer).
- Inside a separate 5L jug, mix one bag of Simplé Dark Chocolate with hot water and Fabbri Soff until fully blended.
- Pour into the batch freezer. Once extracted, place directly into the display cabinet at -14°C (do not place in the blast freezer).
- In an empty Napoli tray, alternate the White Chocolate and Dark Chocolate gelato to create a marbled effect, rippling with milk chocolate sauce and finishing with white chocolate curls. This recipe will produce two Napoli trays.
- Place the Napoli trays in the blast freezer at -40°C for 10–15 minutes to set.
- Decorate as desired before serving.
Yield: Makes 2 Napoli trays.
Decoration
Method
White stracciatella and Chocolate bars