Chocostick Cioccanduja

Who doesn’t love a rich, creamy and milky ice cream on the go? This milk chocolate gelato has a milky, caramelly taste and warm colour. It’s dipped in Callebaut® Ice Chocolate 823 for a snappy crack that takes you to milk chocolate paradise instantly! Let customers crack, bite and enjoy the sweetest side of chocolate gelato!

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

Recipe

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

Chocostick Cioccanduja

Ingredients Preparation
  • 1bag(s)
    ChocoBase Al Latte
  • 2600g
    whole milk (70-85°C)
  • 800g
    Pale gianduja
  • As needed
    ChocoCrema Nocciola
  • As needed
    Ice Chocolate Milk

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.
After freezing: dip into Callebaut® Ice Chocolate 823 for a luscious and snappy milk chocolate coating.
Sprinkle immediately with broken and caramelised hazelnuts Callebaut® Brésilienne and Callebaut® Pailleté Feuilletine.

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

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