Triple Gold

Enjoy Callebaut ChocoGelato Gold’s brand-new gelato sensation to the fullest with this triple caramel recipe: as caramel as it gets, made with the finest Belgian Gold Chocolate. Expect a golden chocolate with a deep caramelly taste and a little hint of sea salt. Indulge in its meltingly good combination of Callebaut ChocoCrema and Callebaut Crispearls salted caramel: smooth as velvet, with just the right amount of crunch. This real Italian ice cream recipe is the perfect showstopper in your counter!


Created by
  • Fabrizio Di Marzio -

Triple Gold

ingredients preparation
  • 1bag(s)
  • 2700g
    whole milk (70-85°C)

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® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel in order to create a nice marble effect. Fill the rest of the gelato container with gelato. Mix in Callebaut® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel again. Leave to rest in the blast freezer for a few mins. Finish with some gold leaf to highlight the luxurious, overwhelmingly rich taste.


Finishing & presentation

Mix with Callebaut ChocoCrema Gold to obtain marble effect.
Finish with broken pieces of Callebaut Gold chocolate, Callebaut ChocoCrema Gold
and Callebaut Crispearls salted caramel.

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