Gold Choco Rush

Created by

  • Fabrizio Di Marzio -
level 1

This black & gold recipe is all about heightened luxury and lush textures. Its authentic and deeply intense 52.5% extra dark chocolate taste with black cocoa powder contrasts beautifully with the golden crunch of Callebaut Crispearls and candied ginger cubes. Mix in some Callebaut ChocoCrema Nero to even further deepen its black gelato taste. Treat your customers with the power of real Italian ice cream. Add this ultimate showstopper to your counter.

Recipe components

Used Callebaut products

Gold Choco Rush

IngredientsPreparation
  • 1kg
    ChocoGelato Nero
  • 2kg
    hot water (70°-85°)

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 Callebaut Crispearls Dark, candied ginger cubes and Callebaut ChocoCrema Nocciola or Nero.
Finish with big curl of Callebaut Finest Belgian Dark
Chocolate recipe n° 70-30-38.
Brush with Mona Lisa Creative Metallic Gold Powder.Dust Callebaut Crispearls Dark with Mona Lisa Creative Metallic Gold Powder.
Arrange chocolate curl and Callebaut Crispearls Dark in vaschetta.
Finish with candied ginger cubes and a few baby cocoa fruits dusted with Mona Lisa Creative Metallic Gold Powder.