16 Oct · GelatoMyWay · No Comments


Rocher Gelato (home-made italian ice cream).


Welcome back,

at Agugliano Gelato Fair, as you may know, I met again the Gelato Masters of  Zoldo Valley (Italy).

They are absolutely fantastic and always generous with advises, in fact, chatting friendly with them about techniques, ingredients  balancing and anything else,  I have unlocked the secret of  Rocher Gelato and I will share with you.

If you like chocolate, try it,  because I assure you that it is identical to the chocolate that gives it its name.

I named it  “Rocherito” after my friend Simone, who appreciated it very much, even though he does not love chocolate!

Below is the recipe …


½ l. milk
30 gr.of  cocoa
40 gr. of liquid cream
2 tablespoons of sugar
15 gr. of milk powder
3 gr. of stabilizer
1 tablespoon hazelnut paste
Pinch of salt
6/8 of chopped hazelnuts
10/12 wafer bars with hazelnut


Mix all dry ingredients together, then add milk and cream and ,after mixing , put everything in a saucepan and heat to 85 ° C checking temperature  with the help of a thermometer.

Allow  the emulsion to cool down and in the meantime incorporate the hazelnut paste to the mixture.

Place everything in the gelato maker machine and stir for about 30/40 min. or until you see that gelato is firm,  at this point incorporate coarsely chopped hazelnuts and wafer and spin another minute mixing  well.

Let stand for about 1 hour in the freezer.

Decorate with chopped hazelnuts (preferably praline) and bits of hazelnut wafer.

A “virtual” hug,


Valentina Pacini






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