Ingredients: Triple Gold
6.0 lbwhole milk (70-85°C)
Preparation: Triple Gold
Mix well with an immersion blender (± 2 mins.). To achieve a better structure, leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into batch freezer and start churning. When the gelato leaves the batch freezer, fill half the gelato container and mix with Callebaut® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel in order to create a nice marble effect. Fill the rest of the gelato container with gelato. Mix in Callebaut® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel again. Leave to rest in the blast freezer for a few mins. Finish with some gold leaf to highlight the luxurious, overwhelmingly rich taste.
Mix with Callebaut ChocoCrema Gold to obtain marble effect.
Finish with broken pieces of Callebaut Gold chocolate, Callebaut ChocoCrema Gold
and Callebaut Crispearls salted caramel.