Ingredients: Chocostick White
Preparation: Chocostick White
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 and harden.
After freezing: dip into Callebaut® Ice Chocolate W2 to enrobe with a rich, creamy and snappy chocolate layer.
Sprinkle immediately with Mona Lisa® Meringue Drops and Meringue Crumbs.
TIP: for a more indulgent taste sensation, pour a heart of liquid Callebaut® ChocoCrema Bianco in the center of the stick moulds while assembling them.