Ingredients: Gold Stracciatella
Preparation: Gold Stracciatella
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 half the gelato container and mix with Callebaut® Ice Chocolate Gold. Fill the rest of the gelato container with gelato.
Mix in Callebaut® Ice Chocolate Gold again. Leave to rest in the blast freezer for a few mins.