Gold Stracciatella

Want to really make your caramel gelato recipes pop? We’ve got you covered. Simply mix your ice cream and deep-frozen desserts with Callebaut® Ice Chocolate Gold 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 caramel and Callebaut® Fior Di Cao that will attract any authentic Italian ice cream lover!

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


Created by
  • Fabrizio Di Marzio -

Gold Stracciatella

ingredients preparation
  • 1bag(s)
  • 2600g
    hot water (70°-85°)
  • ICE-42-GOLD

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. Fill the rest of the gelato container with gelato.
Mix in Callebaut® Ice Chocolate Gold again. Leave to rest in the blast freezer for a few mins.

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