Triple Gold

Created by

  • Fabrizio Di Marzio -
level 1

Enjoy Callebaut ChocoGelato Gold’s brand-new gelato sensation to the fullest with this triple caramel recipe: as caramel as it gets, made with the finest Belgian Gold Chocolate. Expect a golden chocolate with a deep caramelly taste and a little hint of sea salt. Indulge in its meltingly good combination of Callebaut ChocoCrema and Callebaut Crispearls salted caramel: smooth as velvet, with just the right amount of crunch. This real Italian ice cream recipe is the perfect showstopper in your counter!

Recipe components

Used Callebaut products

Triple Gold


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.
Leave to rest in blast freezer to obtain more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.

Finishing & presentation

Mix with Callebaut ChocoCrema Gold to obtain marble effect.
Finish with broken pieces of Callebaut Gold chocolate, Callebaut ChocoCrema Gold
and Callebaut Crispearls salted caramel.