Brazilian Chocolate Orange Gelato
Ingredients
- 800g Chocobase dark (SGC1000)
- 800g Brazil couverture (SCC702)
- 1.4kg Smooth orange juice
- 1kg Hot water (70-85°C)
- 50g Colac orange flavour paste (SGF1812)
Method
- Heat the water (70-85°C)
- Add the ChocoBase Dark and the Brazil Chocolate
- Mix with blender
- Slowly add the orange juice while blending
- Add the Colac orange paste
- Blend until combined
- Leave to cool for approx 30 mins
- Then churn, decorate and store as you would normally
Approximate costs
£2.08
4 kg batch
£0.05
100g
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith.
These recipe costs could be lower if you benefit from Keylink discounts.
