Brazil Chocolate Gelato

Create an amazing Italian chocolate ice cream with the fruitiest among Callebaut’s dark chocolates: Brazil 66,8%. This intense Origin dark chocolate boasts a rich cocoa flavour and pairs perfectly with candied orange slices and a refreshing orange zest. Sprinkle your gelato creation with Callebaut Pistachio Brésilienne for a festive look and fun textures. Decorate your authentic Italian gelato with fresh orange slices for a showstopper that never fails! 

Great Pairings with Brazil

Speculoos I Orange I Candied Orange I Honey I Almonds I Peanut I Cashew Nut


Created by
  • Fabrizio Di Marzio -

Brazil Chocolate Gelato

ingredients preparation
  • 1bag(s)
  • 2400g
    hot water (70°-85°)
  • 800g
  • 30g

Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Mix in Callebaut Pistachio Bresilienne and grated orange zest.
Add pieces of Callebaut Single Origin Dark Chocolate – Brazil, sprinkled with Callebaut Pistachio Bresilienne, candied orange slices and orange zest.
Add some fresh orange slices.
4 kg (± 4.5 L) of gelato ready to serve.

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