Ingredients: Chocostick Gold
5.7 lbwhole milk (70-85°C)
Preparation: Chocostick Gold
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 the gelato stick moulds and leave to freeze.
After freezing: dip into Callebaut® Ice Chocolate Gold to enrobe with a rich, creamy and snappy chocolate layer.
Sprinkle immediately with gold dusted Mona Lisa® Meringue Crumbs, Callebaut® Crispearls™ Salted Caramel and optionally gold leaf to add an extra dash of luxury.
TIP: for a more indulgent taste sensation, pour a heart of liquid Callebaut® ChocoCrema Gold in the center of the stick moulds while assembling them.