Java Chocolate Gelato

Created by

  • Fabrizio Di Marzio -
level 1

How to create the perfect gelato indulgence for customers who love their real Italian ice cream mild and sweet? This Java Chocolate Gelato has a caramellic milk chocolate taste, a mild cocoa body and fresh hints of yellow fruits. It pairs perfectly well with pink pepper, cloves, carway and fruits like pineapple, mango, banana and mandarin.

Recipe components

Used Callebaut products

Java Chocolate Gelato

IngredientsPreparation

Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Mix with mix with Callebaut ChocoCrema Nocciola.
Finish with broken slabs of Callebaut Single Origin Milk Chocolate Java and pink pepper corns.
Leave to rest in blast freezer for a few mins.
4 kg (± 4.5 L) of gelato ready to serve.