Choco'corno ruby
FOR ENCHANTING ICE CREAM Give irresistible crunch and looks to your gelato. These crispy textures are the way to boost customer pleasure and colour up your counter.
- Niveau:
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Facile
- Rendement:
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4 kg (4.5 L) of gelato ready to serve
Choco'corno ruby
Ingrédients: Choco'corno ruby
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1 sac(s)Callebaut® chocogelato fior di cao (mxm-ice15-v99)
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2 kgEau chaude (70°-85°)
Préparation: Choco'corno ruby
Mix well with immersion blender for ±2 mins. Leave to rest in fridge (3-5°C) for ±30 mins. Pour into batch freezer and start churning.
Ingrédients: Choco'corno ruby
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Callebaut ® recette de chocolat au rubis belge le plus fin n°rb1 (chr-r35rb1)
Préparation: Choco'corno ruby
When gelato leaves batch freezer, fill half gelato container and mix in.
Fill rest of gelato container and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in blast freezer for a few mins
Finishing & decorations
Fill gelato cone with ruby stracciatella and dip into Callebaut® Ice Chocolate ruby RB1. For an extra indulgent and lusciously hedonistic chocolate sensation: dip once more!
Decorations
Ingrédients: Decorations
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Chr-bs-21877
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Chr-pn-6222
Préparation: Decorations
Tip: Ideal in combination with Callebaut® Ice Chocolate ruby RB1. Just sprinkle immediately after dipping
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