Chocostick Cioccanduja

Who doesn’t love a rich, creamy and milky ice cream on the go? This milk chocolate gelato has a milky, caramelly taste and warm colour. It’s dipped in Callebaut® Ice Chocolate 823 for a snappy crack that takes you to milk chocolate paradise instantly! Let customers crack, bite and enjoy the sweetest side of chocolate gelato! Yield: 4 kg (± 4.5 L) of gelato ready to serve

Level:: Easy

1 bag(s)

MXM-ICE25
2600 g

whole milk (70-85°C)
800 g

Callebaut Nuts - Pale Gianduja - 5kg Block
Callebaut Gelato - ChocoCrema Nocciola - 3kg Bucket
Callebaut Gelato - Ice Chocolate Milk - 2.5kg Bag

Mix well with an immersion blender (± 2 mins.). To achieve a better structure, leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into batch freezer and start churning.
When the gelato leaves the batch freezer, fill the gelato stick moulds and leave to freeze.
After freezing: dip into Callebaut® Ice Chocolate 823 for a luscious and snappy milk chocolate coating.
Sprinkle immediately with broken and caramelised hazelnuts Callebaut® Brésilienne and Callebaut® Pailleté Feuilletine.

TIP: for a more indulgent taste sensation, pour a heart of liquid Callebaut® ChocoCrema Nocciola in the center of the stick moulds while assembling them.