Gelato "Struck-tures"

Created by

  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant
level 3

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.

Recipe components

Callebaut® ingredients

Gelato Arriba 39%


Consult the step-by-step guide on how to create delicious chocolate gelato.

Milk chocolate glazing


Melt the couverture and the cocoa butter, and mix them together.
Glaze at a temperature of 35-40°C.
Use the same recipe to create a white and a dark chocolate couverture glazing.

Crunchy raspberry crumble

  • 225g
    82% butter
  • 200g
    granulated sugar
  • 80g
    almond powder
  • 90g
    grated coconut
  • 35g
    raspberry powder
  • 220g
    flour (00 w 150-160)
  • 2g
    fine salt
  • 1g
    vanilla bean

Mix all the ingredients together until you obtain a lumpy mass.
Spread the mass out on a baking tray and bake at 150-160°C with an open valve until it has a beautiful hazelnut colour.

Caramel sauce

  • 500g
    granulated sugar
  • 300g
  • 1g
    vanilla bean

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.