Choco Croccante Dark
What’s better than having that deeply intense chocolate taste? Combining it with Callebaut® Ice Chocolate 811 textures for a marbled effect and a creative crack. Top this exciting gelato al cioccolato with a layer of Callebaut® Ice Chocolate 811 for a solid surface that creates a delightful snap every time you take a scoop. Finish this real Italian ice cream with luxurious decorations for a choice that stands out in your counter!
Yield: 4 kg (± 4.5 L) of gelato ready to serve
Recipe
Choco Croccante Dark
| ingredients | preparation |
|---|---|
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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 811 to obtain a marble effect. Finish with home-made chocolate curls or Mona Lisa® Dark Chocolate Tagliatelli and Callebaut® Crispearls™ Dark. |
