Brazilian Chocolate Orange Gelato

Ingredients

800g Chocobase dark (SGC1000)
800g Valrhona Macaé dark chocolate couverture (SCC5020)
1.4kg Smooth orange juice
1kg Hot water (70-85°C)
50g Colac orange flavour paste (SGF1812)

Method

When you want a rich, intensely chocolatey and indulgent ice cream, this is the perfect recipe! Lifted by the zesty orange flavours, this ultra decadent chocolate orange gelato recipe really hits the spot. Looking for a single origin dark chocolate from another region? We stock chocolates from across the cocoa growing world!

How to Make Brazilian Chocolate Orange Gelato:

Heat the water (70-85°C)
Add the Dark ChocoBase Gelato base mix and the Valrhona Macaé Dark Chocolate
Mix with blender, slowly adding the orange juice while blending
Add the Colac orange paste and blend until combined
Leave to cool for approx 30 mins
Then churn, decorate and store as you would normally

Enjoyed this recipe? Valrhona Macaé also pairs well with banana, caramel and coffee flavours!

Approximate costs

£40.30

4 kg batch

£1.01

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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