Semifreddo al cioccolato fondente

Dark chocolate semifreddo

INGREDIENTS:

code 2677 BLACK EDITION PRONTO CIOCCOLATO
code 2793 GIANDUIELLA EXTRA CREAM
code 4003 GELATIERE CHOCOLATE CHIPS
Fresh 35% cream
Whole milk
Glucose syrup
Chocolate biscuit

SERVING TEMPERATURE -7°/-8°C (19-17°F)  

STORAGE TEMPERATURE -18°C (64°F)

PROCEDURE:

Mix 600 g (21 oz) of fresh cream, 400 g (14 oz) of whole milk, and 400 g (14 oz) of Black Edition Pronto Cioccolato in the bowl of your ice cream maker, chill for 2 minutes and, finally, mix the batter at medium speed.

Fill a sphere-shaped mould with layers of the resulting mix and Cioccolato del Gelatiere dark chocolate chips. Mix with the Gianduiella Extra cream to create a soft gianduia core.

Close the mix with the chocolate biscuit and glaze with more Gianduiella Extra cream. Finally, decorate with strings of glucose syrup and marbled chocolate tiles as desired.