Gelato "Struck-tures"

This recipe yields a delicious gelato-based dessert based on Arriba 39% milk chocolate. The milk chocolate glazing with Callebaut medium roasted hazelnuts pieces provides a delicious 'snap' and the caramel sauce and crunchy raspberry crumble add more surprising textures. Decorate with Callebaut white chocolate tagliatelli.

Level:: Difficult

1.3 lb

Whole milk
2.3 oz

water
2.5 oz

granulated sugar
0.9 oz

dextrose
1.8 oz

powdered glucose DE 30
0.2 oz

neutro 5
6.9 oz

Callebaut Arriba

Consult the step-by-step guide on how to create delicious chocolate gelato.

2.2 lb

Callebaut Milk Chocolate - C823 - 10kg Callets
1.1 lb

Callebaut Cocoa - Cocoa Butter - 4kg Callets

Melt the couverture and the cocoa butter, and mix them together.
Glaze at a temperature of 35-40°C.
Use the same recipe to create a white and a dark chocolate couverture glazing.

7.9 oz

82% butter
7.1 oz

granulated sugar
2.8 oz

almond powder
3.2 oz

grated coconut
1.2 oz

raspberry powder
7.8 oz

flour (00 w 150-160)
0.1 oz

fine salt
15.4 gr

vanilla bean

Mix all the ingredients together until you obtain a lumpy mass.
Spread the mass out on a baking tray and bake at 150-160°C with an open valve until it has a beautiful hazelnut colour.

1.1 lb

granulated sugar
10.6 oz

water
15.4 gr

vanilla bean

Dry cook the granulated sugar, add the boiling water bit by bit, followed by the vanilla bean. Check with the refractometer: 77-78°Brix is the ideal serving temperature of the sauce.