Ingredients: Arriba Chocolate Gelato
Preparation: Arriba Chocolate Gelato
Pour one bag of CHOCO BASE al latte into the hot water (85°-100°C), Mix well with an immersion blender for 1 minute. Add the Callebaut Arriba Chocolate and mix well for 1 more minute. Pour and simply mix the cold full fat milk and the apricot purèe. If possible, allow to rest the mix for at least half an hour. Churn in the batch freezer as a classic gelato. When gelato comes out of the batch freezer, mix with chopped pieces of candied apricot. Finish broken slabs of Callebaut Single Origin Milk Chocolate Arriba. 4 kg (± 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for a few mins.