|JOYBASE EXPRESS||g 1500|
|JOYGELATO CHEPANNA||g 70|
|liquid cream||g 500|
Blend all ingredients together.
Pour the mixture into a batch freezer and leave until the preparation is complete.
|JOYCOUVERTURE EXTRA CHOC DARK||qb|
Take out some gelato, sprinkle with melted Joycouverture extra choc dark.
Stir with a spatula in order to breake the crystallised chocolate into small irregular pieces and to incorporate them into the gelato.
Add the remaining gelato and repeat this step once more in order to create a stracciatella effect.