Choco Croccante Milk

What’s better than regular milk chocolate? Combining it with Callebaut® Ice Chocolate 823 textures for a milky, caramelly taste and a warm colour! Top this exciting gelato al cioccolato with a layer of Callebaut® Ice Chocolate 823 for a snappy surface that creates a delightful crack every time you take a scoop. Count on a balanced milk chocolate taste that brings out the legendary harmony of caramelly goodness and rich, creamy flavours!        

Yield: 4 kg (± 4.5 L) of gelato ready to serve

Recipe

Created by
  • Fabrizio Di Marzio -
  1. Choco Croccante Milk

Choco Croccante Milk

ingredients preparation
  • 1bag(s)
    MXW-ICE70
  • 2400g
    hot water (70°-85°)
  • ICE-45-MNV

Mix well with an immersion blender (± 2 mins.). To achieve a better structure, leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into batch freezer and start churning.
When the gelato leaves the batch freezer, fill half the gelato container and mix roughly with Callebaut® Ice Chocolate 823 to obtain a marble effect.
Fill the rest of the gelato container with gelato and repeat the process. Make the surface of the gelato as smooth as possible.
Leave to rest in the blast freezer for a few mins.
Pour a thin layer of Callebaut® Ice Chocolate 823 on top to cover the entire surface:
do it VERY FAST since the chocolate will set immediately.

Finish with home-made chocolate curls and Callebaut® Crispearls™ Milk.

Discover more recipes

Almond and chocolate ice cream cake

Honey & chocolate ice cream

Caramel variegato

Caramel variegato

Chocolate and mint ice cream

Chocolate and mint ice cream

Power chocolate gelato

Power chocolate gelato