Medium
Makes: 2095 grams
Creamy bitter dark chocolate balanced with the sweet tartness of mango
Creamy bitter dark chocolate balanced with the sweet tartness of mango
Shelf life:
2 Weeks
Conservation:
Freezer
Containing: 1 Component

Gelato Base

Ingredients: Gelato Base

  • 1000 g
    Boiron Mango Puree
  • 340 g
    water
  • 160 g
    dextrose
  • 160 g
    sucrose
  • 5 g
    stabilizer

Preparation: Gelato Base

  1. Heat water and fruit pulp to 85°C (185°F)
  2. Remove from heat and add remaining dry ingredients. Homogenize with an immersion blender
  3. Add chocolate to the base and continue to blend until smooth
  4. Process in an ice cream machine

Tools

  • Saucepan
  • Thermometer
  • Immersion blender
  • Bowl(s)
  • Spatula(s)
  • Sealable Container (s)

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