Gelato recipes with cocoa mass | Marqt.no

Gelato recipes with cocoa mass

January 13, 2022

Cocoa masses, made from fine and carefully selected cacao, can preserve their characterizing aromatic profile even when transforming them into sorbets and gelato. You can replicate these basic recipes for all the varieties of cacao that Domori selects by creating sorbets and ice creams that reflect the Single Origin or exclusive blends created by you.

Serving temperature: -13°C/-14°C

COCOA MASS SORBET

sorbet

Ingredients for 1 kg of product: 

  • Cocoa mass 250 g
  • Dextrose 150 g
  • Sucrose 100 g
  • Glucose syrup 38DE 54 g
  • Agrimontana Neutral 3 g
  • Water 441g
  • Salt 2 g

COCOA MASS GELATO

Cocoa mass gelato

Ingredients for 1 kg of product:

  • Cocoa mass 100 g
  • Milk 250 g
  • Dextrose 90 g
  • Sucrose 100 g
  • Cream 54 g
  • Skimmed powdered milk 70 g
  • Whey protein 80% 8 g
  • Inulin 4 g
  • Agrimontana Neutral 3 g Water 321 g

COCOA MASS GELATO WITH COW'S MILK BUTTER

cocoa mass with milk

Ingredients for 1 kg of product:

  • Cocoa mass 115 g
  • Diary butter 82% mg 35 g
  • Dextrose 90 g
  • Sucrose 115 g
  • Skimmed powdered milk 97 g
  • Whey protein 80% 8 g
  • Inulin 4 g
  • Agrimontana Neutral 3 g
  • Water 533 g

COCOA MASS GRANITA

Cocoa mass granita

Ingredients for 1 kg of product:

  • Cocoa mass 100 g
  • Sucrose 200 g
  • Water 700 g