Ingredients: Bianco-Dark Stracciatella
Preparation: Bianco-Dark Stracciatella
Mix together with immersion blender for ± 2 mins.
For better structure, leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
When gelato leaves freezer, mix with ice chocolate Callebaut Ice-Choc Dark.
Finish by drizzling with Callebaut Ice-Choc Dark.
4 kg (± 4.5 L) of gelato ready to serve.
Leave to rest in blast freezer for a few mins.