Ingredients: Chocopraline Del Campione Del Mondo
Preparation: Chocopraline Del Campione Del Mondo
Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Leave to rest in blast freezer to obtain more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.
Mix in melted Callebaut Ice-Choc Dark.
Create thin slab of 75 g tempered milk chocolate + 250 g Callebaut almond praliné PRAMA +
250 g of Callebaut hazelnut praline PRA-CLAS.
Leave to harden in shock freezer.
Cut into squares and arrange on top.Finish with pieces of Callebaut Sao Thomé chocolate
dusted with gold powder, almonds and quarters of passion fruit.