Chocostick Double Dark

Created by

Fabrizio Di Marzio -

level 1

Who doesn’t like an extra dark ice cream on the go? This 60% dark chocolate gelato has an intense taste and rich hints of roasted cocoa in it. It’s dipped in Callebaut® Ice Chocolate 811 for a rich, indulgent crack and decorated with exciting textures for a festive taste sensation! Let customers crack, bite and enjoy the most intense side of chocolate gelato!

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

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Recipe components

Callebaut® ingredients

Chocostick Double Dark

Ingredients	Preparation
1bag(s) MXD-ICE60 2400g hot water (70°-85°) FND-M0938 Callebaut - Gelato Dipping Chocolate - Gelato - Ice Chocolate Dark - 2.5kg Bag	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 and harden. After freezing: dip into Callebaut® Ice Chocolate 811 for a rich, indulgent crack. Sprinkle immediately with Mona Lisa® Meringue Crumbs, Mona Lisa® Dark Chocolate Tagliatelli and Callebaut® Crispearls™ Dark. TIP: for a more indulgent taste sensation, pour a heart of liquid Callebaut® ChocoCrema Nero in the center of the stick moulds while assembling them.

Ingredients

Preparation

1bag(s)

MXD-ICE60
2400g

hot water (70°-85°)
FND-M0938
Callebaut - Gelato Dipping Chocolate - Gelato - Ice Chocolate Dark - 2.5kg Bag

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 and harden.
After freezing: dip into Callebaut® Ice Chocolate 811 for a rich, indulgent crack.
Sprinkle immediately with Mona Lisa® Meringue Crumbs, Mona Lisa® Dark Chocolate Tagliatelli and Callebaut® Crispearls™ Dark.

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