Chocostick Double Dark

Who doesn’t like an extra dark ice cream on the go? This 60% dark chocolate gelato has an intense taste and rich hints of roasted cocoa in it. It’s dipped in Callebaut® Ice Chocolate 811 for a rich, indulgent crack and decorated with exciting textures for a festive taste sensation! Let customers crack, bite and enjoy the most intense side of chocolate gelato!

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


Created by
  • Fabrizio Di Marzio -

Chocostick Double Dark

ingredients preparation
  • 1bag(s)
  • 2400g
    hot water (70°-85°)
  • FND-M0938
  • ICE-45-DNV

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 the gelato stick moulds and leave to freeze and harden.
After freezing: dip into Callebaut® Ice Chocolate 811 for a rich, indulgent crack.
Sprinkle immediately with Mona Lisa® Meringue Crumbs, Mona Lisa® Dark Chocolate Tagliatelli and Callebaut® Crispearls™ Dark.

TIP: for a more indulgent taste sensation, pour a heart of liquid Callebaut® ChocoCrema Nero in the center of the stick moulds while assembling them.

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