New Catering Equipment | Frozen Yoghurt
A deep, cocoa-forward gelato that every menu needs, made in single batches with the Freeze&Go.
Ingredients
- Milk: 265 g
- Sugar: 85 g
- Egg yolks: 25 g
- Cocoa: 25 g
Method
- Bring the milk to the boil.
- Combine the cocoa powder with 50 g of the sugar.
- Mix the egg yolks with the remaining sugar and stir into the boiled milk.
- Stir the cocoa and sugar mix into the hot milk.
- Cool in a bain-marie.
- Freeze the mixture in the Freeze&Go.
Bring it to your business in New Zealand
Freeze&Go is part of the Carpigiani range available through Majors Group. See our gelato machines and Carpigiani range for options. To go further with gelato bases and flavourings, see Rubicone and our ingredients range.
Carpigiani in New Zealand — Majors Group
Majors Group is the official Carpigiani distributor in New Zealand: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and local service.
Source: Carpigiani news. Rewritten for New Zealand by Majors Group.
