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Hazelnut (Gianduja)
Toasted hazelnut paste with milk chocolate — the German/Italian Eiscafé staple.
10 min prep · 24h freeze 4 pints easy
100 % hazelnut paste (not Nutella) gives the deepest flavor. Milk chocolate brings the gianduja character.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
7.4%
target 4–9%
Sugar
18.6%
target 16–22%
MSNF
12.5%
target 10–12%
Total solids
40.6%
target 32–40%
PAC267.2 / 240–300
POD (sweetness)
143
target 140–190
Total mass
796 g
target 473 g = pint
Why
- • MSNF 12.5% is above 12% — risk of sandy texture.
- • Total solids 40.6% is above 40% — base will be gummy.
Fix it
- → Add 32 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk590 g
- Heavy Cream0 g
- Granulated Sugar60 g
- Dextrose20 g
- Skim Milk Powder51 g
- Hazelnut Paste (100%)50 g
- Milk Chocolate (40%)25 g
Batch mass796 g
Method
- 1.Warm milk and cream, dissolve sugars and milk powder.
- 2.Off heat, whisk in hazelnut paste and chopped milk chocolate.
- 3.Cool, pint, freeze 24 h. Spin on Gelato.
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