Ecuador Chocolate Gelato

Created by

  • Fabrizio Di Marzio -
level 1

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

Recipe components

Used Callebaut products

Ecuador Chocolate Gelato

IngredientsPreparation

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.