TALENTI GELATO VANILLA FUDGE COOKIE PLUS

Your daily values may be higher or lower. 2,000 calories a day is used for general nutrition advice. The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Talenti uses Italian pistachios that are grown in volcanic soil near the Mediterranean Sea - and that lava dust has properties that helps the pistachios grow longer, thinner, and greener. Where do the calories in Talenti Vanilla Fudge Cookie Gelato Layers come from 42.9 6.3 50.8 Total Fat Protein Total Carbohydrate 310 cal. They found Alphonso mangoes from the Maharashtra region of India that weren’t just sweet, but also creamy - which in turn gives the sorbetto a distinctly creamy texture. Talenti conducts extensive research to find all of their ingredients.

The Belgian Callebaut, they found, had a smooth texture that was ideal for gelato, plus a rich, chocolate flavor.īut it’s not just the chocolate. Vanilla Fudge Cookie features two of our iconic gelato flavors We started with our Talenti Double Dark Gelato on top, then created a layer of chocolate. What’s not to love (Image credit: Talenti Gelato) 2.

You have the sweetness of the gelato base against the saltiness of the peanut butter pretzels. Before settling on Belgian Callebaut for their chocolate flavor, the research and development team at Talenti sampled more than two dozen varieties of chocolate from all over the globe. Vanilla gelato is rippled with fudge, peanut butter, and peanut butter-covered pretzel chunks. New dream job: being a chocolate taste tester. Layer 5: Chocolate waffle cone crumbles for an extra crunch. Sourcing their ingredients takes lots of (tasty) research Talenti Gelato Layers Vanilla Fudge Cookie 10.6oz 8.49 10.6oz Don't sleep on Talenti Gelato Layers Vanilla Fudge Cookie gelato Are you ready for it Layer 1: Double dark gelato. The longer the ingredients marinate, the more flavorful the gelato. It’s a method of slow cooking similar to a water bath, except that Talenti slow cooks its ingredients in milk at a low temperature. They also still use the Bain Marie process that Hochschuler learned abroad. So, he nixed the financial career and returned to Argentina to apprentice with a family who had been making gelato for generations in a heladería (or ice cream shop.) What he learned is still incorporated into every jar of Talenti today.įor example: Argentinian gelato uses pure cane sugar, rather than high fructose corn syrup, and is based on generations-old recipes that can be traced back to Italy. When he returned to the states, though, he couldn’t find anything like what he had tasted overseas. He also ate a lot of gelato, and fell in love with the stuff. Josh Hochschuler, founder of Talenti, spent five years as an expat in Argentina working in finance - but he didn’t spend his entire time abroad crunching numbers.

TALENTI GELATO VANILLA FUDGE COOKIE PLUS

Talenti gelato vanilla fudge cookie