Description

Plain chocolate (87%), for gelato and pastry.

Recommended dosage and process: 28,22 oz. BASE for CHOCOLATE GELATO + 30 oz. DARK CHOCOLATE VELVETIER 87% CONC. (cod. 6454-US) + 10,5 oz. sugar + 3,5 oz. dextrose + 88,2 oz. hot water + 5,3 oz. cream (35%mg).

HOW TO USE: mix the ingredients in hot water (80 °C). Let it sit for 10-15 minutes before freezing.

Packaging: 6  bags x 0.80 + 6 bags x 0.85