Scaled yield: 1,996g

• Granulated Sugar (Sucrose) 12.8% of recipe

  255g
• Neutro Supplied by PreGel 0.1% of recipe

  2g
• Superneutro Milk Supplied by PreGel 0.6% of recipe

  12g
• Dextrose 1.4% of recipe

  27g
• Glucose Powder (DE 40-42) 3.8% of recipe

  75g
• Nonfat Dry Milk Powder 2.5% of recipe

  50g
• Cacao Powder 3.3% of recipe

  65g
• Coarse Salt 0.3% of recipe

  5g
• Whole Milk (3.25% fat) 56.4% of recipe

  1,125g
• Heavy Cream (36% fat) 10.3% of recipe

  205g
• Pasteurized Liquid Egg Yolks 1% of recipe

  20g
• Delipaste Creamy Hazelnut Supplied by Fabbri 3.5% of recipe

  70g
• Dark Chocolate (55-60%) 3% of recipe

  60g
• Dark Chocolate (100%) 1.3% of recipe

  25g

Allergens: dairy, eggs

Steps

1. 1

   Mix the sugar, superneutro, and neutro together first.

2. 2

   Add the glucose, dextrose, salt, cacao powder and nonfat milk powder. Whisk well.

3. 3

   Add the dairy, egg yolks & hazelnut paste. Blend for 1 - 2 minutes with an immersion blender.

4. 4

   Heat the base until 85 degrees Celsius. When the base reaches 50–60°C (122–140°F), add the finely chopped 60% and 100% dark chocolate, stirring until completely melted.

5. 5

   Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

   Tip: Optional: Swirl Pino Pinguino into the gelato during extraction, or lay the gelato flat and finish the pan with a ¼-inch (6 mm) layer before blast freezing.