Milk Chocolate Gianduja

Created by

  • Fabrizio Di Marzio -
level 1

Take your milk chocolate gelato recipe to the next level with this delicious Milk Chocolate Gianduja recipe! Bring out the milky, caramelly taste and warm colour your customers are looking for. And count on Callebaut® Ice Chocolate 823 for a snappy crack that really highlights the harmony of its caramelly goodness, cocoa and rich creamy flavours!

Yield: 4 kg (± 4.5 L) of gelato ready to serve

Recipe components

Milk Chocolate Gianduja


Mix together with an immersion blender (± 2 mins.). For 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 823, then Callebaut® ChocoCrema Nocciola to create a marble effect. Fill the rest of the gelato container with gelato. Mix in Callebaut® ChocoCrema Nocciola, then Callebaut® Ice Chocolate 823.
Leave to rest in the blast freezer for a few mins. Finish with broken chocolate slabs with broken and caramelised hazelnuts Callebaut® Brésilienne.