Quadruple Gold

Authentic Italian ice cream doesn’t get more luxurious than the Quadruple Gold. Use Callebaut® ChocoGelato Gold to spoil with rich notes of toffee, butter, cream and an exciting dash of salt! And intensify your caramel chocolate taste even more by mixing it with Callebaut® ChocoCrema Gold and Callebaut® Ice Chocolate Gold for a marble effect and velvety smooth texture that take your caramel two steps closer to gelato heaven! Yield: 4.3 kg (± 4.8 L) of gelato ready to serve

Level:: Easy

1 bag(s)

Callebaut Gelato - ChocoGelato Gold - 1.6 Bag
2700 g

whole milk (70-85°C)
Callebaut Gelato - ChocoCrema Gold Variegato - 3kg Bucket
Callebaut Gelato - Ice Chocolate Gold - 2.5kg Bag
CEF-CC-CARAM

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® Ice Chocolate Gold, Callebaut® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel. Fill the rest of the gelato container with gelato. Mix in Callebaut® Ice Chocolate Gold, Callebaut® ChocoCrema Gold and Callebaut® Crispearls™ Salted Caramel again.
Leave to rest in the blast freezer for a few mins. Finish with some gold leaf to highlight the luxurious, overwhelmingly rich taste.