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.

等级:: 容易
可制作:: 4 kg (4.5 L) of gelato ready to serve

1 袋

Callebaut® chocogelato fior di cao (mxm-ice15-v99)
2 公斤

热水（70°-85°）

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.

Callebaut ® 优质比利时红宝石巧克力配方 n°rb1 (chr-r35rb1)

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

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!