Gelato "Struck-tures"

Created by

  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant

This recipe yields a delicious gelato-based dessert based on Arriba 39% milk chocolate. The milk chocolate glazing with Callebaut medium roasted hazelnuts pieces provides a delicious 'snap' and the caramel sauce and crunchy raspberry crumble add more surprising textures. Decorate with Callebaut white chocolate tagliatelli.

Recipe instructions

(Fill in the desired quantity and recalculate)

Gelato Arriba 39%


Consult the step-by-step guide on how to create delicious chocolate gelato.

Milk chocolate glazing


Melt the couverture and the cocoa butter, and mix them together.
Glaze at a temperature of 35-40°C.
Use the same recipe to create a white and a dark chocolate couverture glazing.

Crunchy raspberry crumble

  • 225g
    82% butter
  • 200g
    granulated sugar
  • 80g
    almond powder
  • 90g
    grated coconut
  • 35g
    raspberry powder
  • 220g
    flour (00 w 150-160)
  • 2g
    fine salt
  • 1g
    vanilla bean

Mix all the ingredients together until you obtain a lumpy mass.
Spread the mass out on a baking tray and bake at 150-160°C with an open valve until it has a beautiful hazelnut colour.

Caramel sauce

  • 500g
    granulated sugar
  • 300g
  • 1g
    vanilla bean

Dry cook the granulated sugar, add the boiling water bit by bit, followed by the vanilla bean. Check with the refractometer: 77-78°Brix is the ideal serving temperature of the sauce.