Chocolate Honey Spice
Ingredients
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Yield
panUnit of Measurement
- Cold PRocess
- 3000 g whole milk
- 200 g cream
- 350 g sugar
- 120 g honey
- 300 g PreGel Totalbase®-301148
- 20 g PreGel Cinnamon Traditional Paste - 58472
- 350 g PreGel Prontociocc Traditional Paste (Sweetened Chocolate) - 28322
- Hot Process
- 3000 g whole milk
- 200 g cream
- 350 g sugar
- 120 g honey
- 150 g PreGel Diamant 50 - Milk Base - Hot Process - 301138
- 150 g PreGel Nonfat Dry Milk - Grade A - Low Heat - 314005
- 20 g PreGel Cinnamon Traditional Paste - 58472
- 350 g PreGel Prontociocc Traditional Paste (Sweetened Chocolate) - 28322
Method of Preparation
Cold Process
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to machines instructions.
Hot Process
- Combine all ingredients in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in Hot Process machine and process according to machines instructions.