Ingredients: Sao Thomé Chocolate Gelato
Preparation: Sao Thomé Chocolate Gelato
Mix together with immersion blender for ± 2 mins.
For a better structure, leave to rest in refrigerator (3-5°C)
for ± 30 mins.
Pour into batch freezer and start churning.
Leave to rest in batch freezer for a few mins.
Mix in Callebaut Crispearls Dark and dried raspberries.
Finish with roughly broken pieces of ruby RB1 chocolate.
Sprinkle with Callebaut Crispearls Dark, dried raspberries and gold leaf.
Yield: 4 kg (± 4.5 L) of gelato ready to serve.