Pink heaven on earth

Pink heaven on earth

Ingredients Preparation
  • 1bag(s)
    Callebaut® ChocoGelato Fior di Cao (MXM-ICE15-V99)
  • 2kg
    hot water (70°-85°)

Mix well with immersion blender for ±2 mins. Leave to rest in fridge (3-5°C) for ±30 mins. Pour into batch freezer and start churning

  • As needed
    Callebaut® Ice Chocolate ruby RB1 (ICE-43-RUBY-552)

When gelato leaves batch freezer, fill half gelato container and mix in.

Fill rest of gelato container and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in blast freezer for a few mins.

Decorations

Ingredients Preparation
  • As needed
    Ruby chocolate coated biscottino

Tip: In gelato, ruby decorations keep their colour & taste for days.

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