Madagascar Chocolate Gelato

Created by

  • Fabrizio Di Marzio -
level 1

Want to really take your customers on a taste trip? This intense Madagascar 67,4% dark chocolate recipe with a wealth of red berries and ripe, yellow fruits pairs perfectly with crushed cardamom seeds, honey and fresh mandarin slices for a truly intense dark chocolate gelato taste that will take your customers around the world. Personalise this premium gelato to your liking and share your own unique touch with the world!

Great Pairings with Madagascar

Speculoos I Nutmeg I Pink Pepper I Cardamom I

Mandarin I Rhubarb I Grappa I Cointreau I Honey I

Ethiopia-Brazil Coffee I Blue Mountain Coffee

Recipe components

Madagascar Chocolate Gelato

  • 1bag(s)
  • 2400kg
    hot water (70°-85°)
  • 30g
  • 800g

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 in melted Callebaut Ice-Choc Dark, crushed cardamom seeds and honey.
Add pieces of Callebaut Single Origin Dark Chocolate – Madagascar sprinkled with cardamom seeds and fresh mandarin slices.
4 kg (± 4.5 L) of gelato ready to serve.