Triple Bianco

Want to up your white chocolate gelato offer with a popular crowd-pleaser? The Triple Bianco takes the lovely, creamy taste of white chocolate to another level. Think the delicately sweet, smooth-textured character of 70% Belgian white chocolate with the velvety touch of Callebaut® ChocoCrema Bianco and a snappy crack of Callebaut® Ice Chocolate W2!

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

Recipe

Created by
  • Fabrizio Di Marzio -

Triple Bianco

Ingredients Preparation
  • 1bag(s)
    ChocoGelato Bianco
  • 2400g
    hot water (70°-85°)
  • As needed
    ChocoCrema Bianco
  • As needed
    Ice Chocolate White
  • As needed
    Crispearls™ White

Mix together with an immersion blender (± 2 mins.). For 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 W2 and Callebaut® ChocoCrema Bianco to create a marble effect.
Fill the rest of the gelato container with gelato.
Mix in Callebaut® Ice Chocolate W2 and Callebaut® ChocoCrema Bianco again. Leave to rest in the blast freezer for a few mins.

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