Quadruple Black

Created by

  • Fabrizio Di Marzio -
level 1

Real Italian ice cream doesn’t get darker than the Quadruple Black. Use Callebaut® ChocoGelato Nero 52.5% extra dark chocolate and intensify its powerful cocoa taste by mixing it with Callebaut® ChocoCrema Nero and Callebaut® Ice Chocolate 811 for a marble effect with a velvety smooth texture! Finish with Callebaut® Crispearls™ Dark for a homemade gelato al cioccolato that’s the perfect dark delight!

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

Recipe components

Used Callebaut products

Quadruple Black

IngredientsPreparation

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 half the gelato container and mix with Callebaut® ChocoCrema Nero and Callebaut® Ice Chocolate 811
to obtain a marble effect and sprinkle with Callebaut® Crispearls™ Dark.
Fill the rest of the gelato container with gelato.
Mix in Callebaut® ChocoCrema Nero, then Callebaut® Ice Chocolate 811 and sprinkle with Callebaut® Crispearls™ Dark again.
Leave to rest in the blast freezer for a few mins.