Intense Finest Belgian Milk Chocolate Gelato
Treat your customers to a genuine chocolate flavour bomb! Expect authentic Italian ice cream that brings out a very rich & creamy taste with perfectly balanced sweetness from the milkiest Finest Belgian Chocolate out there: POWER 41. This recipe is perfect for true chocolate-lovers who want to create a real delicious showstopper from scratch.
Yield: 4 kg (± 4.5 L) of gelato ready to serve
Recipe
Intense Finest Belgian Milk Chocolate Gelato
| ingredients | preparation |
|---|---|
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Pour one bag of CHOCO BASE al latte into the hot water (85°-100°C), Mix well with an immersion blender for 1 minute. Add the Callebaut Power 41 Chocolate and mix well for 1 more minute. Pour and simply mix the cold full fat milk. If possible, allow to rest the mix for at least half an hour. Churn in the batch freezer as a classic gelato. 4 kg (± 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for a few mins. |
