Ecuador Chocolate Gelato

Create an amazing Italian chocolate ice cream with a round dark chocolate boasting exotic flavours: Ecuador 70,4%. Pair this intense origin dark chocolate with passion fruit, caramelised pecans and candied oranges for a tropical delight that will keep your customers coming back for more. It’s colourful, well-rounded and made with real Belgian chocolate: the perfect eye-catcher for your counter!

Great Pairings with Ecuador

Paprika I Ginger Bread I Sichuan Pepper I Bilberry I

Passion Fruit I Orange I Mandarin I Rum I Whisky I

Apple Molasse I Pecans I Sherry Vinegar I Blue

Mountain Coffee I Papua NG - Ethiopia Coffee


Created by
  • Fabrizio Di Marzio -

Ecuador Chocolate Gelato

ingredients preparation
  • 1bag(s)
  • 2400g
    hot water (70°-85°)
  • 800g
  • 30g

Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Mix in broken pecans.
Add pieces of Callebaut Finest Belgian White Chocolate Recipe N°W2
flavoured with passion fruit and sprinkled with caramelised pecans.
Finish with candied oranges, candied orange zest and quarters of fresh passion fruit.
4 kg (± 4.5 L) of gelato ready to serve.

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