Triple Bianco

Created by

Fabrizio Di Marzio -

level 1

Want to up your white chocolate gelato offer with a popular crowd-pleaser? The Triple Bianco takes the lovely, creamy taste of white chocolate to another level. Think the delicately sweet, smooth-textured character of 70% Belgian white chocolate with the velvety touch of Callebaut® ChocoCrema Bianco and a snappy crack of Callebaut® Ice Chocolate W2!

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

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Recipe components

Callebaut® ingredients

Triple Bianco

Ingredients	Preparation
1bag(s) Callebaut - Chocolate Gelato Mix - Gelato - ChocoGelato Bianco - variablekg Bucket 2400g hot water (70°-85°) Callebaut - Chocolate Gelato Mix - Gelato - ChocoCrema Bianco - 3kg Bucket Callebaut - Gelato Dipping Chocolate - Gelato - Ice Chocolate White - 2.5kg Bag CEW-CC-W1CRI	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 roughly with Callebaut® Ice Chocolate W2 and Callebaut® ChocoCrema Bianco to create a marble effect. Fill the rest of the gelato container with gelato. Mix in Callebaut® Ice Chocolate W2 and Callebaut® ChocoCrema Bianco again. Leave to rest in the blast freezer for a few mins.

Ingredients

Preparation

1bag(s)

Callebaut - Chocolate Gelato Mix - Gelato - ChocoGelato Bianco - variablekg Bucket
2400g

hot water (70°-85°)
Callebaut - Chocolate Gelato Mix - Gelato - ChocoCrema Bianco - 3kg Bucket
Callebaut - Gelato Dipping Chocolate - Gelato - Ice Chocolate White - 2.5kg Bag
CEW-CC-W1CRI

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 roughly with Callebaut® Ice Chocolate W2 and Callebaut® ChocoCrema Bianco to create a marble effect.
Fill the rest of the gelato container with gelato.
Mix in Callebaut® Ice Chocolate W2 and Callebaut® ChocoCrema Bianco again. Leave to rest in the blast freezer for a few mins.