Sugar & Fat
All our gelatos have just enough sugar to ensure “scoop-ability” and softness.The higher the sugar, the softer the gelato. But, we never overdo it! We carefully test the amount of sugar with a refractometer.
Once the mix is ready, we age our flavours in our pasteurizer at 4ºC for about 10 hours. Some flavours (such as our Hazelnut & Pistachio) need a little more time to allow protein chains to bond. Our Chocolate gelato really does take its sweet time - it’s aged for 24 hours before we churn it!