La Mia Choco Africa

Want to excite your customers with real Italian ice cream? This 60% dark chocolate gelato boasts dark brown intensity and style thanks to a unique blend of only the best African cocoa beans. Return to the roots with a deeply satisfying eye-catcher, rich in hints of roasted cocoa. And surprise your customers with a delicious touch of dates, nuts and the tasty crunch of Callebaut cocoa nibs.   

Recipe

Created by
  • Fabrizio Di Marzio -
  1. La Mia Choco Africa
  2. Finishing & presentation:

La Mia Choco Africa

ingredients preparation
  • 1bag(s)
    MXD-ICE60
  • 2400g
    hot water (70°-85°)
  • FNN-O1239
  • M-7PAIL
  • NIBS-S502

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:

Mix in cubes of candied dates, Callebaut cocoa nibs NIBS-S and
Callebaut ChocoCrema Nero mixed with Callebaut Pailleté Feuilletine M-7PAIL.
Finish with candied dates, Callebaut cocoa nibs NIBS-S and dark chocolate curls on top.