It’s a typical kind of ice-cream.

It derives from ‘Pinguino’: a covered chocolate ice-cream born in Turin, Italy, in 1935 thanks to an idea of an historical patisserie ‘Pepino’.

In form of a littel bit you can madke it in your kitchen.

All you need is:


then put chocolate to melt by ‘bain-marie’ method, like this:

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in a silicone mold put some tablespoon of chocolate and roll it to spreatd upon the cake tins:



then put into the freezer for 1 hour, so chocolate becomes hard.

Now pull out it and fill with your favorite ice cream taste (good is hazelnut, pistachio nut, cream, mint, lemon) and cover by an other tablespoon of chololate (if in the meanwhile it’s becoming hard, remalt it).


And put all in the freexer again for three hours.

Pull out and extract the ‘bon bons’ from the cake tins and serve or… eat directly.



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