Cioccolato Scomposto

Created by

  • Fabrizio Di Marzio -
level 1

Cioccolato Scomposto is a unique sensation for demanding ice cream connoisseurs. It is a completely new and original way of preparing and presenting your chocolate gelato, based on the 2 separate building blocks of chocolate – White Chocolate and defatted Van Houten cocoa powder. By keeping them separate, you let the chocolate flavour develop in the mouth of the customer. Create a lovely premium gelato and seriously boost the value of your Italian ice cream offer!

 

Recipe components

Callebaut® ingredients

Cioccolato Scomposto

IngredientsPreparation
  • 1bag(s)
    ChocoGelato Bianco
  • 2400g
    hot water (70°-85°)
  • Cacao powder Van Houten defatted Round Dark Brown

Mix well with an immersion blender (± 2 mins.). To achieve a better structure, leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into batch freezer and start churning. When the gelato leaves the batch freezer, fill half the gelato container and mix with Cacao powder Van Houten defatted Round Dark Brown in order to create a nice marble effect. Fill the rest of the gelato container with gelato. Mix in Cacao powder Van Houten defatted Round Dark Brown again. Leave to rest in the blast freezer for a few mins. Finish with some gold leaf to highlight the luxurious, overwhelmingly rich taste.