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

586 g

Whole milk
65 g

water
72 g

granulated sugar
26 g

dextrose
51 g

powdered glucose DE 30
5 g

neutro 5
195 g

Callebaut Arriba

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

1000 g

Callebaut Milk Chocolate - C823 - 10kg Callets
500 g

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.

225 g

82% butter
200 g

granulated sugar
80 g

almond powder
90 g

grated coconut
35 g

raspberry powder
220 g

flour (00 w 150-160)
2 g

fine salt
1 g

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.

500 g

granulated sugar
300 g

water
1 g

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.