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Sacher Crumble Cacao Cioccolato ricette dolci per professionisti
Crumble
lee-ann 31 May 2024

Sacher

6 steps

Ingredients for 3kg

Dark chocolate Aymara Santo Domingo Base 1800g

Boiling water 2200g

Apricot variegate 300g

Brunella Gianduia TOP 500g

Crumbe Cocoa as needed

Preparation

Step1

Pour the boiling water and the Dark Chocolate Aymara Santo Domingo Base into a pitcher and mix the mixture thoroughly.

Step2

Pour some Crumble Cocoa into a tray to create a base for the gelato during extraction.

Step3

Extract a portion of the gelato and swirl in Apricot Variegate.

Step4

Smooth the surface of the gelato and place the tray in the blast chiller for about 10 minutes.

Step5

Pour the Brunella Gianduia TOP over the gelato and place the tray in the blast chiller for 20 minutes at a temperature of -30°C.

Step6

Now decorate with Crumble Cocoa

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