Quadruple Gold

Authentic Italian ice cream doesn’t get more luxurious than the Quadruple Gold. Use Callebaut® ChocoGelato Gold to spoil with rich notes of toffee, butter, cream and an exciting dash of salt! And intensify your caramel chocolate taste even more by mixing it with Callebaut® ChocoCrema Gold and Callebaut® Ice Chocolate Gold for a marble effect and velvety smooth texture that take your caramel two steps closer to gelato heaven!

Yield: 4.3 kg (± 4.8 L) of gelato ready to serve

Recipe

Created by
  • Fabrizio Di Marzio -
  1. Quadruple Gold

Quadruple Gold

ingredients preparation
  • 1bag(s)
    MXK-ICE60
  • 2700g
    whole milk (70-85°C)
  • FNF-M42GOLD
  • ICE-42-GOLD
  • CEF-CC-CARAM

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 with Callebaut® Ice Chocolate Gold, Callebaut® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel. Fill the rest of the gelato container with gelato. Mix in Callebaut® Ice Chocolate Gold, Callebaut® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel again.
Leave to rest in the blast freezer for a few mins. Finish with some gold leaf to highlight the luxurious, overwhelmingly rich taste.

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