Milk Chocolate Gianduja
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
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Recipe components
Milk Chocolate Gianduja
Ingredients | Preparation |
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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. |