ChocoGelato Fondente

level 1

An intense dark chocolate taste with subtle hints of cocoa beans. That's the sensation you can expect from this dark chocolate gelato recipe. By adding the 61.5% dark chocolate premix to your ice cream preparation, you instantly create a full-bodied gelato flavour with a warm brown colour. The ideal recipe for making an authentic Italian favourite.

Recipe components

Used Callebaut products

Dark Chocolate Gelato

  • 2l
    hot water
  • 1kg
    ChocoGelato Fondente

Mix together with immersion blender for about 2 minutes.
Leave to rest in refrigerator (3-5°C) for about 30 minutes.
Pour into batch freezer and start churning.
Leave to rest in blast freezer for more stability and better structure.