Food recipes
Chocolate Walnut Gelato
Chocolate Walnut Gelato Ingredients: water, bottled, generic sugars, granulated cocoa, dry powder, unsweetened pascha, organic bitter-sweet dark chocolate chips, orange juice, raw nuts, walnuts, english Directions: In...
Chocolate Walnut Gelato
Ingredients:
water, bottled, generic
sugars, granulated
cocoa, dry powder, unsweetened
pascha, organic bitter-sweet dark chocolate chips,
orange juice, raw
nuts, walnuts, english
Directions:
In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly.
Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute.
Remove from heat and stir in chocolate until melted.
Let cool completely.
Stir in orange zest and california walnuts.
Cover and refrigerate until completely cold, about 4 hours.
Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours.
Break into chunks; puree in food processor.
Pack into airtight container and freeze until firm, about 1 hour.
Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer's instructions.
Chef's Tip: Use good quality chocolate to achieve the best results; do not use baking chocolate.
Ingredients:
water, bottled, generic
sugars, granulated
cocoa, dry powder, unsweetened
pascha, organic bitter-sweet dark chocolate chips,
orange juice, raw
nuts, walnuts, english
Directions:
In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly.
Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute.
Remove from heat and stir in chocolate until melted.
Let cool completely.
Stir in orange zest and california walnuts.
Cover and refrigerate until completely cold, about 4 hours.
Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours.
Break into chunks; puree in food processor.
Pack into airtight container and freeze until firm, about 1 hour.
Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer's instructions.
Chef's Tip: Use good quality chocolate to achieve the best results; do not use baking chocolate.