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Ciao. We are chefs who grew up in Italy and we're proud to do things properly. Carefully crafted, slow churned gelato and sorbetto. Worthy of the finest restaurants and living rooms in the land. This recipe is made by rippling chocolate, roasted Piedmont hazelnuts and a sprinkle of sea salt into a gianduja gelato. It's our take on bacio - a classic flavour we ate by the bucketful when we were bambini. Buon appetito, Sam & Enrico
Ingredients
Fresh MILK, Sugar, Fresh Double CREAM, Chocolate HAZELNUT Ripple 8% (Sugar, Sunflower Oil, Low Fat Cocoa Powder, HAZELNUTS, Starch, Salt, SOY Lecithin), Dextrose, Roasted HAZELNUTS 4%, HAZELNUT Paste 4%, Skim MILK Powder, Glucose, Cocoa Powder, Stabilisers (Locust Bean Gum, Guar Gum, Carrageenan), Emulsifier (Mono and Diglycerides of Fatty Acids), Maldon Sea Salt
Allergens
Made in a kitchen that also handles EGG, SESAME, SULPHITES, PEANUTS, other NUTS and GLUTEN.
Nutrition
| Nutrient | per 100g |
|---|---|
| Energy | 1050 kJ / 251 kcal |
| Fat | 12.8g |
| of which saturates | 5.1g |
| Carbohydrate | 26.6g |
| of which sugars | 24.7g |
| Protein | 5.9g |
| Salt | 0.28g |
Storage
Store frozen at -18°C or below. Do not refreeze once defrosted.
Shelf-life
For best before end see base.
Manufacturer Address
Hackney Gelato, Unit 6A, Uplands Business Park, E17 5QJ.