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

1.3 lb

Whole milk
2.3 oz

water
2.5 oz

granulated sugar
0.9 oz

dextrose
1.8 oz

powdered glucose DE 30
0.2 oz

neutro 5
6.9 oz

Callebaut Milk Origin Chocolate - Ecuador - 2.5kg Callets

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

2.2 lb

Callebaut C823
1.1 lb

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.