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,
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