811 Chocolate Gelato

Created by

Fabrizio Di Marzio -

level 1

Why wouldn’t you want to spoil customers with one of the most-loved chocolates in the world? This luxurious 811 recipe contains 64.5% cocoa solids and has a very round, balanced taste with rich notes of roasted cocoa. Its well-rounded taste pairs perfectly with a wide variety fruits and spices. Decorate this real Italian ice cream with Callebaut Crispearls and pieces of gold leaf for a finish that will attract consumers to your counter.

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Recipe components

Callebaut® ingredients

811 Chocolate Gelato

Ingredients	Preparation
1bag(s) Callebaut - Chocolate Gelato Mix - Gelato - ChocoBase Dark - variablekg Bucket 2400g hot water (70°-85°) 800g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - 811 - 5kg Block	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:

Decorate with pieces of Callebaut Crispearls.
Top off with pieces of gold leaf.