TEAM ITALIA

TEAM SPAGNA

TEAM GERMANIA

TEAM GIAPPONE

2019_fiere_CMG_squadre-icona_Malesia

TEAM MALESIA

TEAM UNGHERIA

Kanjiro Mochizuki

Kanjiro

Team Japan

What does participating in the Gelato World Cup 2020 mean to you?

We would like to try our technique in the home country of Gelato and also see the good abilities of the team members of the other countries.

We hope to improve our knowledge, mental power and technique by competing with other teams. 

How do you feel by being the representative for your own country in the most important international event in the dessert industry?

Team Japan have never been in the top 3 in the result of the Gelato World Cup so we will try to reach a better place by fighting with our good team works.

What is the most valuable thing that you will take with you from this amazing experience?

There are so many products in the gelato industry which we did not know and it will be amazing to spread the information to the Japanese food market.

We will bring a lot of information back to our country after the Gelato World Cup!

 

Milk Chocolate and Gianduia Gelato

Ingredients:

Milk 635g

Sugar 70g

Dextrose 12g

Dry glucose 16g

Egg yolk 62g

PreGel Superneutro Milk 5g

PreGel Pasta Classica Nocciola Piemonte I.G.P 50g

Gianduia Chocolate 150g

Decoration:

PreGel Pesto Nocciola

PreGel CrumbOlè cocoa

Caramelized hazelnuts

Caramelized almond

Pistachios

Chocolate

Method:

Mix all the ingredients and pasteurize. Stir the mixture and decorate it with PreGel Pesto Nocciola Piemonte, PreGel CrumbOlè cocoa, caramelized hazelnuts, caramelized almonds, pistachios and chocolate.