A creamy, perfectly stable Güd chocolate gelato surrounds a crunchy hazelnut heart or a soft fruit candied center. All enclosed in a chocolate coating or dusted with cocoa powder.
The gelato has a stable structure, easy to shape and handle, incredibly creamy, and delightfully melt-in-your-mouth.
A fresh and attractive concept for gelato shops—simple to make, yet with a high perceived value.
GÜD, a small accessible luxury.
Discover the recipes!
Pure chocolate joy
A small chocolate gelato pleasure
Creamy and long-lasting stable chocolate gelato with a soft, delicious candied fruit center. On the outside, a shell of chocolate coating and cocoa powder.
METHOD:
1) Place freshly churned Güd Dark into a piping bag (at -6/-7°C)
2) Pipe the Güd Dark into a spherical mold (∅ 2 cm or 3 cm), filling just under halfway
3) Gently insert a piece of candied raspberry, mandarin, orange, or other fruit
4) Finish filling the mold with Güd and smooth the surface with a spatula
5) Blast freeze at -40°C
6) Remove from molds and, using a toothpick or skewer, dip into Galatea Stracciatella Coating
7) Once the coating sets, dust with cocoa powder
8) Store in the display freezer at -18°C and serve at -12/-14°C.
Goduria
A small pleasure of creamy, long-lasting stable dark chocolate gelato, with a crunchy heart of whole Piedmont hazelnut. On the outside, a chocolate coating shell with hazelnut nibs.
METHOD:
1) Place freshly churned Güd Dark into a piping bag (at -6/-7°C)
2) Pipe the Güd into a spherical mold (∅ 2 cm or 3 cm), filling just under halfway
3) Insert a whole Piedmont hazelnut
4) Finish filling the mold with Güd and smooth the surface with a spatula
5) Blast freeze at -40°C
6) Remove from molds and, using a toothpick or skewer, dip into Galatea Stracciatella Coating
7) Before the coating sets, roll in fine hazelnut nibs Store in the display freezer at -18°C and serve at -12/-14°C.
Bianca Neve
A small pleasure of creamy, long-lasting stable white chocolate gelato, with a soft heart of red apple. On the outside, a white chocolate coating shell sprinkled with shredded coconut.
METHOD:
1) Place freshly churned Güd White into a piping bag (at -6/-7°C)
2) Pipe the Güd into a spherical mold (∅ 2 cm or 3 cm), filling just under halfway
3) Gently insert a piece of Red Apple Excellence Candied Fruit by Galatea
4) Finish filling the mold with Güd White and smooth the surface with a spatula
5) Blast freeze at -40°C
6) Remove from molds and, using a toothpick or skewer, dip into Galatea White Chocolate Coating
7) Before the coating sets, sprinkle with shredded coconut. Store in the display freezer at -18°C and serve at -12/-14°C.
Essential Small Equipment:
- Disposable piping bag
- Silicone mold in a spherical shape (∅ 2 cm or 3 cm), or any other desired shape and size
Preparing Güd:
Mix the contents of one package of Güd with 1.815 kg of hot water at 65°C; Pour into the batch freezer; Churn and extract.
