Base works best if allowed to sit several hours before processing. This product produces a creamy and tasty gelato. Convenient cold process.

Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

Ingredients:  Chocolate in powder 22% (cocoa powder, low fat cocoa powder, cocoa paste, sugar), sugar, fructose, dextrose, skimmed milk powder, low fat cocoa, coloring: ammonia caramel, emulsifiers: propylene glycol esters of fatty acids, Lactic acid esters of mono- and diglycerides of fatty acids, Mono- and diglycerides of fatty acids, stabilizers: guar gum, carboxymethylcellulose, flavoring, milk protein, soy flour.

Additional Notes:  Always mix product with clean and dry tools. Tightly seal remaining product and keep package exterior clean.

Applications: Complete mix for extra dark chocolate gelato.

Directions: 1500 g Dark Choco-Gel 2500 g Water at 60ºC/140ºF Add the powder to the water, stirring well to hydrate all ingredients and avoid lumps. Allow base to mature for ten minutes. Process in a batch freezer.

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