This recipe yields a delicious gelato-based dessert based on Arriba 39% milk chocolate. The milk chocolate glazing with Callebaut medium roasted hazelnuts pieces provides a delicious 'snap' and the caramel sauce and crunchy raspberry crumble add more surprising textures. Decorate with Callebaut white chocolate tagliatelli.
Gelato Arriba 39%
Consult the step-by-step guide on how to create delicious chocolate gelato (attached).
Milk chocolate glazing
Melt the couverture and the cocoa butter, and mix them together.
Crunchy raspberry crumble
Mix all the ingredients together until you obtain a lumpy mass.
Dry cook the granulated sugar, add the boiling water bit by bit, followed by the vanilla bean. Check with the refractometer: 77-78°Brix is the ideal serving temperature of the sauce.