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
Chocostick Cioccanduja
| ingredients | preparation |
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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. 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. |