Menu

Ice cream

Two methods for Straciatella

Needed:
* ice-cream base mix
* mixing spatula
* ice-cream machine
* tempered chocolate

OPTION 1


Step 1
Beat the ice-cream in the machine as usual.

Step 2

At the end of beating, add the tempered chocolate to the machine container and beat for 5 more seconds (no longer!!!).

Step 2
Step 3

Pour the ice-cream out of the machine. The cold will congeal the chocolate immediately and small pieces of chocolate will form in the ice-cream.

Step 3 Step 3
OPTION 2


Step 1
Beat the ice-cream in the machine as usual.

Step 2

Pour the ice-cream out of the machine into a container. Pour the chocolate into the ice-cream and work it in with the spatula.

Step 2
Step 3

The cold will congeal the chocolate immediately and small pieces of chocolate will form in the ice-cream. The pieces will be a little larger than with option 1.

Step 3
Tip:

You can achieve a similar straciatella effect using Callebaut Splitters. These little pieces of chocolate can be beaten in by the machine straight from the packet, or worked in with the spatula after the ice-cream is removed from the machine.

Which Callebaut products are most suited for flavoring ices or straciatella?


1. Chocolate
All the basic varieties () are suitable, whether dark, milk or white. They may be melted and worked into the base ice-cream mix to produce a smooth and homogeneous ice, or alternatively, for a straciatella effect, you can beat them at the end of the preparation process in the machine, or work them in with a spatula just as described above.

2. or added color or flavor
You can also make use of our flavored chocolates or colored and flavored coatings, giving the ice a particularly delicious and colorful note. Use both to flavor your base ice-cream mix and for the creation of straciatella effects.

3. Nuts and praliné's
For a genuine nut flavor in ice cream, try Callebaut nut pastes in hazelnut or almond. They can be added during the preparation of your base ice-cream mix, as can the gianduja chocolates.
Callebaut Brésilienne or roasted hazelnut pieces can also be beaten in to give your praliné ices the crunchy and authentically nutty note.

4. Chocolate ice coatings
Callebaut also offer a range of coatings for ice cream and frozen desserts in dark, milk and white. These are ideal for giving ice-creams and ice-lollies a shiny chocolate coating. They contain more cocoa butter and have a flexible structure, making the chocolate coating less liable to cracking.

5. Decorations
Callebaut decoration products (chocolate vermicelli, Splitters, brésillienne and roasted hazelnut pieces) are ideal for adding the finishing touches to coupes and ice desserts.

* See our product information pages on this website for further details.
* You will find plenty of ideas for ices on our recipe pages.

 

 

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info