Gelato: 80% Ghana Couverture Chocolate from Valrhona’s Pure Origin Range
Mixed in with: Roasted Pecan and Cacao Nib Praline
Unlike most chocolate gelatos, this recipe doesn’t use any cocoa powder. Its exclusion means that the gelato isn’t as dark as you would normally expect from a 80% chocolate couverture, however the decision was made in favour of the extremely smooth mouth feel, and to better showcase the taste of the chocolate and the fermentation of the cacao.
The natural roasted and spiced notes of the cacao are enhanced by the addition of a roasted pecan and cocoa nib praline layered into the gelato.
ALLERGENS
Chocolate, Dairy and Nuts
SERVING SIZE
Your gelato will be packed in a 650ml takeaway tub (21oz). One tub serves approximately 8 to 10 small scoops.
BEST BY
We don't add any preservatives to our products, so the flavour of our gelato tends to change after time. We recommend consuming your gelato within two weeks for optimal freshness.
This tub of gelato is made from scratch by Singapore's National Gelato team, and only with natural ingredients.
Single Origin Dark Chocolate
When you get your ice cream, do take off the lid and keep it in the freezer for about 30 minutes. We use compressed foam for our takeaway tubs, so it will be hard for the ice cream to freeze back up with the lid on. You can close the tub afterwards!
When you're ready to eat your ice cream, do leave it in the fridge for approximately 15 minutes to soften.
