Triple Bianco

Want to up your white chocolate gelato offer with a popular crowd-pleaser? The Triple Bianco takes the lovely, creamy taste of white chocolate to another level. Think the delicately sweet, smooth-textured character of 70% Belgian white chocolate with the velvety touch of Callebaut® ChocoCrema Bianco and a snappy crack of Callebaut® Ice Chocolate W2!

Yield: 4 kg (± 4.5 L) of gelato ready to serve

Recipe

Created by

Fabrizio Di Marzio -

Triple Bianco

ingredients	preparation
1bag(s) MXW-ICE70 2400g hot water (70°-85°) FNW-M4015 ICE-50-WNV CEW-CC-W1CRI	Mix together with an immersion blender (± 2 mins.). For 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 W2 and Callebaut® ChocoCrema Bianco to create a marble effect. Fill the rest of the gelato container with gelato. Mix in Callebaut® Ice Chocolate W2 and Callebaut® ChocoCrema Bianco again. Leave to rest in the blast freezer for a few mins.

ingredients

preparation

1bag(s)

MXW-ICE70
2400g

hot water (70°-85°)
FNW-M4015
ICE-50-WNV
CEW-CC-W1CRI

Mix together with an immersion blender (± 2 mins.). For 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 W2 and Callebaut® ChocoCrema Bianco to create a marble effect.
Fill the rest of the gelato container with gelato.
Mix in Callebaut® Ice Chocolate W2 and Callebaut® ChocoCrema Bianco again. Leave to rest in the blast freezer for a few mins.

Triple Bianco

Recipe

Triple Bianco

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Triple Bianco

Recipe

Triple Bianco

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