Additional information
| Weight | 16 oz |
|---|---|
| Allergens | EGG, HAZELNUT, MILK, TREE NUTS |
Chocolate Hazelnut Gelato
Gianduja, the mix of chocolate and 30% hazelnut, extends back to the reign of Napoléon—this gelato is our version of that quintessential combination. Toasted hazelnuts and rich dark Italian chocolate create a velvet texture for a smooth, creamy dessert that heightens the flavor of both ingredients. It’s the perfect ending after a Caponata dinner.
$9.00
Gelato Serving Instructions
Gelato is best when served at 15°F to 20°F. For serving an entire 16 oz or 32 oz portion allow the container to sit in your refrigerator for 20-30 minutes, so that it can warm up for scooping. If you are going to take portions out and return the container to the freezer, use a hot ice cream scoop to remove your portions. Once the gelato has been warmed to serving temperature it is best not to refreeze, as the texture will be compromised.
Related products
SuperZingerman Gelato
$9.00A colorful blend of fruity, vibrant flavors. Our take on a Midwestern classic!
Pistachio Gelato
$9.00Our silky and uniquely nutty Pistachio Gelato is made with all-natural pure pistachios from Sicily
Lemon Curd Gelato
$9.00Using lemon curd from Zingerman’s Bakehouse, we’ve created a gelato with a velvety, custard texture and sweet lemon zip
Vanilla Gelato
For our take on the classic, we source the best quality vanilla bean from Madagascar. The island’s famous bourbon vanilla beans lend a bit of earthiness to the sweet simplicity of our Cream gelato