La Mia Choco Africa

Created by

  • Fabrizio Di Marzio -

Want to excite your customers with real Italian ice cream? This 60% dark chocolate gelato boasts dark brown intensity and style thanks to a unique blend of only the best African cocoa beans. Return to the roots with a deeply satisfying eye-catcher, rich in hints of roasted cocoa. And surprise your customers with a delicious touch of dates, nuts and the tasty crunch of Callebaut cocoa nibs.   

Recipe instructions

(Fill in the desired quantity and recalculate)

La Mia Choco Africa


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.
Leave to rest in blast freezer to obtain more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.

Finishing & presentation:

Mix in cubes of candied dates, Callebaut cocoa nibs NIBS-S and
Callebaut ChocoCrema Nero mixed with Callebaut Pailleté Feuilletine M-7PAIL.
Finish with candied dates, Callebaut cocoa nibs NIBS-S and dark chocolate curls on top.