Article | Description | Quantity |
| White base | 3500 g | |
5300 | Cocoa powder | 140 g |
5102 | Dark chocolate Callets | 210 g |
6484 | Dextrose | 70 g |
working method
- Heat the white base to 40°C
- Melt the callets in the white base and add the cocoa powder
- Let it rest and cool for minimum 20 minutes and mix with the whisk before turning in the Ice Cream machine