Gelato "Struck-tures"

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.

Gelato Arriba 39%

Ingredients: Gelato Arriba 39%

Preparation: Gelato Arriba 39%

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

Milk chocolate glazing

Ingredients: Milk chocolate glazing

Preparation: 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

Ingredients: Crunchy raspberry crumble

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

Preparation: Crunchy raspberry crumble

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

Ingredients: Caramel sauce

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

Preparation: Caramel sauce

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.