Cioccolato Scomposto

Created by

  • Fabrizio Di Marzio -
level 1

Cioccolato Scomposto is a unique sensation for demanding ice cream connoisseurs. It is a completely new and original way of preparing and presenting your chocolate gelato, based on the 2 separate building blocks of chocolate – cocoa butter and defatted Van Houten cocoa powder. By keeping them separate, you let the chocolate flavour develop in the mouth of the customer. Create a lovely premium gelato and seriously boost the value of your Italian ice cream offer!

Recipe components

Callebaut® ingredients

Cioccolato Scomposto


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.

Finishing & presentation

When gelato leaves freezer, roughly mix in 100-150 grams of Van Houten defatted cocoa powder Round Dark Brown.