| INGREDIENTS | | |
| JOYGELATO EXTRA DARK CHOC | g | 1.600 |
| Acqua | g | 2.400 |
| Cream 35% m.g. | g | 250 |
| Candied Orange 9X9 TE | g | 150 |
| JOYPASTE ORANGE | g | 80 |
| TOTAL | g | 4.480 |
| JOYCOUVERTURE ORANGE | | As needed |
Mix
JOYGELATO EXTRA DARK CHOC with hot water, add
JOYPASTE ORANGE, the candied oranges, the cream and mix with a hand blender. Put into the batch freezer, variegate with
JOYCOUVERTURE ORANGE and decorate with candied orange peels.
Tip: you may add 50 g of Grand Marnier to the above recipe.
