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!
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 Callebaut® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel in order to create a nice marble effect. Fill the rest of the gelato container with gelato. Mix in Callebaut® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel again. Leave to rest in the blast freezer for a few mins. Finish with some gold leaf to highlight the luxurious, overwhelmingly rich taste.
Finishing & presentation
Mix with Callebaut ChocoCrema Gold to obtain marble effect.