Choco'corno ruby
FOR ENCHANTING ICE CREAM Give irresistible crunch and looks to your gelato. These crispy textures are the way to boost customer pleasure and colour up your counter.
Rezept
Choco'corno ruby
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Mix well with immersion blender for ±2 mins. Leave to rest in fridge (3-5°C) for ±30 mins. Pour into batch freezer and start churning. |
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When gelato leaves batch freezer, fill half gelato container and mix in. |
Fill rest of gelato container and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in blast freezer for a few mins |
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Finishing & decorations
Fill gelato cone with ruby stracciatella and dip into Callebaut® Ice Chocolate ruby RB1. For an extra indulgent and lusciously hedonistic chocolate sensation: dip once more!
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Decorations
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Tip: Ideal in combination with Callebaut® Ice Chocolate ruby RB1. Just sprinkle immediately after dipping |