Power chocolate gelato
Callebaut chef Alexandre Bourdeaux designed this dark chocolate gelato recipe, or ‘gelato al cioccolato fondente’ as the Italian’s like to call it, to really pack a punch. It yields one of the most intense homemade types of ice cream your customers will ever taste. The low overrun rate of the recipe gives the chocolate ice cream a perfectly dense but creamy, velvet-like texture, which is only surpassed by its incredibly intense full-bodied cocoa flavour - delivered by our very own Callebaut POWER 80 dark chocolate. Just try it, it will prove to be the flavour of the week, of the month, and maybe even of the whole year in your scoop shop!
Recipe
Power chocolate gelato
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Add all liquid ingredients to the pasteuriser at +/- 4°C and heat up to 40°C. |
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Blend all the ingredients in powder form together and add them to the pasteuriser at 40°C. |
Heat up to +/- 72°C and pasteurize for 15 seconds. |
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Add the solid Callets™ and homogenise. Cool to +/- 4°C again and leave to mature at +/- 4°C for 4-6 hours. |
Pour the mixture in the ice cream machine and churn at -5°C for 5-10 minutes. Briefly harden in the blast freezer. Then store in the freezer at -18°C or in the display counter at -14°C. |
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