talenti gelato mediterranean mint reviews

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. 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. 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.

New dream job: being a chocolate taste tester. Sourcing their ingredients takes lots of (tasty) research 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 mediterranean mint reviews