Nero-White Stracciatella

Want to jazz up your deeply intense black gelato recipe? We’ve got you covered. Enrobe your ice cream and deep-frozen desserts with a lovely layer of Ice-Choc White coating for a unique, creamy texture and a hard, snappy crack that just keeps your customers coming back for more. It’s a mesmerizing combination of dark and light that will attract any authentic Italian ice cream lover.


Created by
  • Fabrizio Di Marzio -

Nero-White Stracciatella

ingredients preparation
  • 1bag(s)
  • 2400g
    hot water (70°-85°)
  • ICE-50-WNV

Mix together with immersion blender for ± 2 mins.
For better structure, leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
When gelato leaves freezer, mix with ice chocolate Callebaut Ice-Choc White.
Finish by drizzling with Callebaut Ice-Choc White.
4 kg (± 4.5 L) of gelato ready to serve.
Leave to rest in blast freezer for a few mins.

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