Chocostick White

Who doesn’t love a sweet, velvety chocolate ice cream on the go? This white chocolate gelato has a creamy, milky taste with just the right amount of sweetness. It’s even dipped in Callebaut® Ice Chocolate W2 for a snappy crack that’s indulgently rich and luxurious! Let customers crack, bite and enjoy the light side of chocolate gelato!

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


Created by
  • Ciro Fraddanno - Choco Gelato Chef, Chocolate Academy™ Milano

Chocostick White

ingredients preparation
  • 1bag(s)
  • 2400/2600g
    hot water (70°-85°)
  • FNW-M4015
  • ICE-50-WNV

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 W2 to enrobe with a rich, creamy and snappy chocolate layer.
Sprinkle immediately with Mona Lisa® Meringue Drops and Meringue Crumbs.

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

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