Fino de Aroma

Gelato

Welcome to our
Fino de Aroma Gelato!

Our expertise in chocolate goes back over 100 years, but it is only recently that we decided to explore the fascinating world of gelato. We have come to realise that many of our products can be used as exceptional partners for gelato makers. To find out more, we want to welcome you to “Fino de Aroma Gelato”, a world in which we explore and develop gelato recipes based on the best Fino de Aroma chocolates intertwined with the magical realism that characterises our country discovering the main global trends in flavours and ingredient combinations, without any kind of disregard for the classics.

“This great Italian tradition combines with one of Colombia’s most traditional
Products - CHOCOLATE - to welcome you to the world of Fino de Aroma Gelato.”

 

Making
Artisanal Gelato

- Guide for making
chocolate gelato -

Try our

Fino de Aroma chocolates

for your gelato

 

Recipes

 

Making Artisanal Gelato

Step - By - Step

1. Weigh the Ingredients

2. Mix Ingredients

Blend all the dry ingredients and add them to warm milk 35°C (95°F).

3. Pasteurize

Heat those ingredients to 45°C (113°F), add the glucose, cream and melted chocolate. Keep stirring until the solution reaches a temperature of 85°C (185°F).

4. Mature

After two minutes, lower the temperature to 4°C (39°F) and leave to mature for 4 hours.

5. Churn

Pour the matured solution into the ice cream churn. The churn hardens the mixture by cooling and beats it to add air.

6. Mould

6. Mould

5. Churn

Pour the matured solution into the ice cream churn. The churn hardens the mixture by cooling and beats it to add air.

4. Mature

After two minutes, lower the temperature to 4°C (39°F) and leave to mature for 4 hours.

7. Blast-freeze

Blast-freeze for 8 minutes. Keep the gelato frozen at -14°C (7°F).

8. Display

Try our Fino de Aroma chocolates for your gelato

Arauca 70%

All the way from the Colombian Orinoco, this chocolate brings together a variety of flavours that represent the essence of Fino de Aroma cocoas. A smooth chocolate with an extraordinary balance, predominant acidity and exotic flavour of red berries, honey, jasmine and spices; its citric acidity and the delicate cocoa tones are perfect for those looking for a sensorial experience of a cocoa with a Trinitarian and Fine Flavour profile.

Cocoa nibs

Small chunks of the best Fino de Aroma cocoa, roasted and covered in dark chocolate. Ideal for decorating cakes and desserts or on its own as a snack.

Misterio

Pronounced chocolate flavour with delightful sweet floral tones. Smooth in texture, melts in the mouth quickly.

Nevado

Embodies the exotic colour and exquisite flavour of chocolate made with 100% natural cocoa butter. Marked milky notes and mild cocoa notes typical of natural cocoa butter. It stands out for its high fluidity and its melt-in-the-mouth quality.

Trapiche 61%

This dark chocolate has an exquisite chocolaty aroma, delicately combined with fruity notes. Its taste is a combination of unique and unmatched cocoa notes, perfectly balanced bitterness, and the typical sweet caramel notes of panela. Delicate citric and fruity notes give this chocolate a final touch, and enhance its creaminess, its fusion of flavours and its slightly reddish tone.

Ardiente de Trapiche

This gelato is part of one of the most typical Colombian flavours born of our traditional sugar cane based drink called aguardiente or firewater. With slight aniseed notes, this gelato has a mild hint of alcohol and a festive spirit, which together with the typical flavour of panela, make it a clear example of the flavour of Colombianess.

Read More

Arauca Passion

Inspired by the Orinoco, a Colombian region with extended savannahs, this gelato combines the flavour of a cacao with extraordinary balance and floral aromas, with the citrus and freshness of passion fruit sorbet. Passion fruit, typical of the tropics, has a delicious slightly tart flavour.

Read More

White Paradise

This ice cream has a fresh, sweet flavour reminiscent of the Colombian Caribbean, a region impregnated with aromas, flavours, and unequalled joy. The unmistakable flavour of coconut combines perfectly with the sweet panela – raw evaporated sugar cane – that together with the flambé mango and a shot of rum give rise to an explosion of flavours.

Read More

 

You also can

Contact Us

TYPE OF REQUEST

  • ABOUT PRODUCTS
  • ABOUT FARM

© 2016 - CasaLuker Privacy Policy