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

IngredientsPreparation
  • 2kg
    hot water (70°-85°)
  • 1kg
    ChocoGelato Fondente

Mix together with immersion blender for about 2 minutes.
Leave to rest in refrigerator (3-5°C) for about 30 minutes (Optional)
Pour into batch freezer and start churning.
Put in blast/shock freezer for 10 Min for more stability and better structure (Optional)