Gelato "Struck-tures"

Created by

  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant
level 3

This recipe yields a delicious gelato-based dessert based on Arriba 39% milk chocolate. The milk chocolate glazing with Callebaut medium roasted hazelnuts pieces provides a delicious 'snap' and the caramel sauce and crunchy raspberry crumble add more surprising textures. Decorate with Callebaut white chocolate tagliatelli.

Recipe components

Gelato Arriba 39%


Consult the step-by-step guide on how to create delicious chocolate gelato.

Milk chocolate glazing


Melt the couverture and the cocoa butter, and mix them together.
Glaze at a temperature of 35-40°C.
Use the same recipe to create a white and a dark chocolate couverture glazing.