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.

Level:: Difficult

586 g

Whole milk
65 g

water
72 g

granulated sugar
26 g

dextrose
51 g

powdered glucose DE 30
5 g

neutro 5
195 g

Callebaut Milk Origin Chocolate - Ecuador - 2.5kg Callets

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

1000 g

Callebaut C823
500 g

Callebaut Cocoa - Cocoa Butter - 4kg Callets

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.