Quadruple Black

Real Italian ice cream doesn’t get darker than the Quadruple Black. Use Callebaut® ChocoGelato Nero 52.5% extra dark chocolate and intensify its powerful cocoa taste by mixing it with Callebaut® ChocoCrema Nero and Callebaut® Ice Chocolate 811 for a marble effect with a velvety smooth texture! Finish with Callebaut® Crispearls™ Dark for a homemade gelato al cioccolato that’s the perfect dark delight!

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

Recipe

Created by
  • Fabrizio Di Marzio -
  1. Quadruple Black

Quadruple Black

ingredients preparation
  • 1kg
    MXD-ICE52
  • 2400g
    hot water (70°-85°)
  • FND-M0938
  • ICE-45-DNV

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 with Callebaut® ChocoCrema Nero and Callebaut® Ice Chocolate 811
to obtain a marble effect and sprinkle with Callebaut® Crispearls™ Dark.
Fill the rest of the gelato container with gelato.
Mix in Callebaut® ChocoCrema Nero, then Callebaut® Ice Chocolate 811 and sprinkle with Callebaut® Crispearls™ Dark again.
Leave to rest in the blast freezer for a few mins.

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