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Brazilian Chocolate Orange Gelato

Ingredients

  • 800g Chocobase dark (SGC1000)
  • 800g Brazil couverture (SCC702)
  • 1.4kg Smooth orange juice
  • 1kg Hot water (70-85°C)
  • 50g Colac orange flavour paste (SGF1812)

Method

  1. Heat the water (70-85°C)
  2. Add the ChocoBase Dark and the Brazil Chocolate
  3. Mix with blender
  4. Slowly add the orange juice while blending
  5. Add the Colac orange paste
  6. Blend until combined
  7. Leave to cool for approx 30 mins
  8. Then churn, decorate and store as you would normally

Approximate costs

£2.08
4 kg batch
£0.05
100g
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.
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Colac

Colac Orange Flavour Compound

SGF1812

Colac flavour pastes are the perfect solution to your search for fresh, true tasting products to flavour your gelato or...

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