Double Gold

Created by

Fabrizio Di Marzio -

level 1

Double your gelato pleasure with this lush chocolate caramel ice cream recipe. Callebaut ChocoGelato Gold delivers a deep caramelly taste with a little pinch of sea salt. Add in Callebaut ChocoCrema Gold and broken pieces of Callebaut Gold chocolate to create an exquisite caramel indulgence that will definitely make its mark in your shop!

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Recipe components

Callebaut® ingredients

Double Gold

Ingredients	Preparation
1bag(s) Callebaut - Chocolate Gelato Mix - Gelato - ChocoGelato Gold - variablekg Bucket 2700g whole milk (70-85°C) g Callebaut - Chocolate Gelato Mix - Gelato - ChocoCrema Gold Variegato - 3kg Bucket	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.