Ingredients: Chocostick Cioccanduja
Preparation: Chocostick Cioccanduja
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 the gelato stick moulds and leave to freeze.
After freezing: dip into Callebaut® Ice Chocolate 823 for a luscious and snappy milk chocolate coating.
Sprinkle immediately with broken and caramelised hazelnuts Callebaut® Brésilienne and Callebaut® Pailleté Feuilletine.
TIP: for a more indulgent taste sensation, pour a heart of liquid Callebaut® ChocoCrema Nocciola in the center of the stick moulds while assembling them.