Have you ever wondered what the secret behind the yumminess of Bono Gelato is?
We asked Zarah Manikan, Chief R&D and Product Officer of Bono Gelato, how to make the best gelato in town. Bono is derived from “BUONO”, which means GOOD in Italian, and Gelato is derived from the Latin word “GELATUS” which means FROZEN.
Here’s our gelato-making experience at Bono Gelato…
BONO GELATO is Manila’s Best Dessert, Ice Cream, and Cake Shop in 2014!
BONO GELATO MENU : Premium Flavors, Signature Flavors, Limited Edition Flavors (seasonal), and Price List
We visited their flagship store at SM Aura, where they make the gelato in the store itself.
We learned to make their signature S’MORES flavor from scratch.
Bono Gelato uses pasteurized and homogenized milk aged for 24 hours.
We blended the fresh ingredients with the milk and churned it into gelato 🙂
BONO GELATO uses Cattabriga Effe 6B Vertical Batch Freezer to churn the gelato slowly into a more luxurious, silken texture.
We integrated the ingredients into the milk-base, and topped the chunks on the gelato before storing.
It was awesome to taste freshly churned gelato! I want to make this at home. 🙂
The gelato is stored in Pozzetto cabinets to ensure its freshness with less air and light contamination.
Watch the video of our gelato-making experience: “How to Make the Best Gelato in Town? (8 Secrets of BONO GELATO)“
Don’t settle for anything less than freshly churned gelato. 🙂 Congrats, Bono Gelato!
BONO ARTISANAL GELATO
Lower Ground Floor Aura Premier
Ground Floor The Podium
Ground Floor Mega Fashion Hall
Ground Floor Mall of Asia
Ground Floor SM Southmall
Live an Awesome Life,
Disclosure: I wrote this article with my biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.
P.S. Make sure to try the Affogato with Hot Chocolate instead of Coffee, and pair it with the Tahitian Vanilla Bean Gelato!