Chocostick Cioccanduja

Created by

  • Ciro Fraddanno - Choco Gelato Chef, Chocolate Academy™ Milano
level 1

Who doesn’t love a rich, creamy and milky ice cream on the go? This milk chocolate gelato has a milky, caramelly taste and warm colour. It’s dipped in Callebaut® Ice Chocolate 823 for a snappy crack that takes you to milk chocolate paradise instantly! Let customers crack, bite and enjoy the sweetest side of chocolate gelato!

Yield: 4 kg (± 4.5 L) of gelato ready to serve

Recipe components

Chocostick Cioccanduja


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 the gelato stick moulds and leave to freeze.
After freezing: dip into Callebaut® Ice Chocolate 823 for a luscious and snappy milk chocolate coating.
Sprinkle immediately with broken and caramelised hazelnuts Callebaut® Brésilienne and Callebaut® Pailleté Feuilletine.

TIP: for a more indulgent taste sensation, pour a heart of liquid Callebaut® ChocoCrema Nocciola in the center of the stick moulds while assembling them.