We asked ourselves what would combine best with caramel to take away the slightly cloying sweetness of the sugar - and so, inspired by the tradition of great French pastry-making, we started adding its direct opposite: salt. Salted caramel contrasts perfectly with dark chocolate and has a natural affinity with hazelnut torroncino.
This salt, from the regions in the north of the Himalayan chain, is a sea salt of fossil origin which has the peculiarity of containing about 80 different minerals (as well as sodium chloride, i.e. salt as such): its special composition makes it a particularly "sweet" salt, where the salty component is not aggressive as in salts commonly found on the market; this fantastic product is not refined in any way and its typical color comes from its high iron content.
It is not in our style to overlook details. This is why we purchase the best white cane sugar (in our opinion, unrefined sugar leaves an unpleasant taste of molasses in your mouth) which we prefer to the usual beet sugar since it gives the gelato a gentler, less aggressive sweetness.
|Total fat||13 g|
|saturated FAT||7,5 g|
|Total carbohydrate||25,5 g|