Traditional Chocolate Gelato

Created by

  • Fabrizio Di Marzio -
level 1

With Callebaut® ChocoGelato Fior di Cao – a new gelato base made with cocoa butter – you can now use skimmed milk with Van Houten defatted cocoa powder. The combination of the cocoa butter, defatted cocoa powder and low-fat milk brings a rich and intense taste that makes the intense, pure chocolate flavours fully come through.

Recipe components

Used Callebaut products

Traditional Chocolate Gelato


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.