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Gelato "Struck-tures"

This recipe yields a delicious gelato-based dessert based on Arriba 39% milk chocolate. The milk chocolate glazing with Callebaut medium roasted hazelnuts pieces provides a delicious 'snap' and the caramel sauce and crunchy raspberry crumble add more surprising textures. Decorate with Callebaut white chocolate tagliatelli.

Recipe

Created by
  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant
  1. Gelato Arriba 39%
  2. Milk chocolate glazing

Products

Cocoa - Cocoa Butter - 4kg Callets

Gelato Arriba 39%

ingredients preparation
  • 586g
    Whole milk
  • 65g
    water
  • 72g
    granulated sugar
  • 26g
    dextrose
  • 51g
    powdered glucose DE 30
  • 5g
    neutro 5
  • 195g
    CHM-Q415AR

Consult the step-by-step guide on how to create delicious chocolate gelato.

Milk chocolate glazing

ingredients preparation
  • 1000g
    C823NV
  • 500g
    Cocoa - Cocoa Butter - 4kg Callets

Melt the couverture and the cocoa butter, and mix them together.
Glaze at a temperature of 35-40°C.
Use the same recipe to create a white and a dark chocolate couverture glazing.

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