Ecuador Chocolate Gelato

Create an amazing Italian chocolate ice cream with a round dark chocolate boasting exotic flavours: Ecuador 70,4%. Pair this intense origin dark chocolate with passion fruit, caramelised pecans and candied oranges for a tropical delight that will keep your customers coming back for more. It’s colourful, well-rounded and made with real Belgian chocolate: the perfect eye-catcher for your counter! Great Pairings with Ecuador Paprika I Ginger Bread I Sichuan Pepper I Bilberry I Passion Fruit I Orange I Mandarin I Rum I Whisky I Apple Molasse I Pecans I Sherry Vinegar I Blue Mountain Coffee I Papua NG - Ethiopia Coffee

Level:: Easy

1 bag(s)

MXD-ICE10SF
2400 g

hot water (70°-85°)
800 g

Callebaut Dark Origin Chocolate - Ecuador - 2.5kg Callets
30 g

dextrose

Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Mix in broken pecans.
Add pieces of Callebaut Finest Belgian White Chocolate Recipe N°W2
flavoured with passion fruit and sprinkled with caramelised pecans.
Finish with candied oranges, candied orange zest and quarters of fresh passion fruit.
4 kg (± 4.5 L) of gelato ready to serve.