Calbujotto Gelato

This nutty 811 recipe contains 64.5% cocoa solids and has a very round, balanced taste with rich notes of roasted cocoa and a heavenly hazelnut flavour. Its well-rounded taste pairs perfectly with melted Callebaut Gianduja Dark. Decorate this real Italian ice cream with gianduiotti and pieces of gold leaf for a finish that will attract consumers to your counter. Nocciola & cioccolato to the max!    


Created by
  • Davide Comaschi - Head of the Chocolate Academy Milano


ingredients preparation
  • 1bag(s)
  • 1400g
    hot water (70°-85°)
  • 1000g
    whole milk (70-85°C)
  • 400g
  • 400g

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.
Leave to rest in blast freezer to obtain more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.

Finishing & presentation:

Drizzle with melted Callebaut Gianduja Dark.
Finish with a few gianduiotti with gold leaf.

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