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.
- レベル:
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初級レベル
- 分量:
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4 kg (4.5 L) of gelato ready to serve
Choco'corno ruby
材料: Choco'corno ruby
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1 袋Callebaut® ChocoGelato Fior di Cao (MXM-ICE15-V99)
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2 kg熱湯（70°～85°）
作り方: 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.
材料: Choco'corno ruby
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Callebaut ® 最高級ベルギー産ルビーチョコレート レシピ N°RB1 (CHR-R35RB1)
作り方: 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
材料: Decorations
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CHR-BS-21877
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CHR-PN-6222
作り方: Decorations
Tip: Ideal in combination with Callebaut® Ice Chocolate ruby RB1. Just sprinkle immediately after dipping
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