Ingredients: Ecuador Chocolate Gelato
Preparation: Ecuador 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.
Mix in broken pecans.
Add pieces of Callebaut Finest Belgian White Chocolate Recipe N°W2
flavoured with passion fruit and sprinkled with caramelised pecans.
Finish with candied oranges, candied orange zest and quarters of fresh passion fruit.
4 kg (± 4.5 L) of gelato ready to serve.