HOT PROCESS
| Grams | Ounces | Ingredients |
|---|---|---|
| 2700g | 95oz | whole milk |
| 675g | 24oz | sugar |
| 135g | 5oz | PreGel Diamant 50 (Milk Base) |
| 350g | 12oz | PreGel Cacaopat Traditional Paste (Chocolate - Unsweet). |
Directions:
- Mix the sugar and PreGel Diamant 50 (Milk Base) together.
- Add whole milk.
- Add PreGel Cacaopat Traditional Paste (Chocolate – Unsweet).
- Mix with an immersion blender.
- Put into the pasteurizer.
- Pasteurize at 85°C/185°F.
- Pour mix into the batch freezer.
- Fold in and top with mini marshmallows, chopped walnuts and PreGel Amarena Topping ( Sour Cherry).