Choco'corno ruby

FOR ENCHANTING ICE CREAM Give irresistible crunch and looks to your gelato. These crispy textures are the way to boost customer pleasure and colour up your counter. 

Choco'corno ruby

Ingredients Preparation
  • 1bag(s)
    Callebaut® ChocoGelato Fior di Cao (MXM-ICE15-V99)
  • 2kg
    hot water (70°-85°)

Mix well with immersion blender for ±2 mins. Leave to rest in fridge (3-5°C) for ±30 mins. Pour into batch freezer and start churning.

  • As needed
    Callebaut ® Finest Belgian ruby Chocolate Recipe N°RB1 (CHR-R35RB1)

When gelato leaves batch freezer, fill half gelato container and mix in.

Fill rest of gelato container and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in blast freezer for a few mins

Finishing & decorations

Fill gelato cone with ruby stracciatella and dip into Callebaut® Ice Chocolate ruby RB1. For an extra indulgent and lusciously hedonistic chocolate sensation: dip once more! 

 

Decorations

Ingredients Preparation
  • As needed
    Ruby blossoms
  • As needed
    Ruby chocolate coated biscottino

Tip: Ideal in combination with Callebaut® Ice Chocolate ruby RB1. Just sprinkle immediately after dipping

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