Created by

  • Fabrizio Di Marzio -
level 1

Combine all the milky goodness of your Callebaut® ChocoBase al Latte with Callebaut® Single Origin Milk Chocolate Arriba and mango puree for a gelato al cioccolato with rich, creamy and sweet caramel flavours and a refreshing fruity touch! Mix in Callebaut® Ice Chocolate 823 for a truly indulgent crack that will keep your customers come back for more!   

Yield: 4.3 kg (± 4.8 L) of gelato ready to serve

Recipe components

Callebaut® ingredients



Mix together with an immersion blender (± 2 mins.). For 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® Ice Chocolate 823 to create a marble effect. Fill the rest of the gelato container with gelato. Mix in Callebaut® Ice Chocolate 823.Leave to rest in the blast freezer for a few mins.

TIP: at the end of the churning process, pour in melted Callebaut® Ice Chocolate 823 to create stracciatella.