Arriba Chocolate Gelato with Apricot

How to create the perfect indulgence for customers who love their real Italian ice cream mild and sweet? This Arriba Chocolate Gelato is a milk chocolate gelato made from the Arriba Nacional cocoa bean from Ecuador. Indulge in its rich creamy flavour with deep caramel notes and little hints of fruit. This signature delight pairs perfectly with apricot, orange or mild coffees: a true showstopper in your counter!

Level:: Easy

1 bag(s)

MXM-ICE25
1.8 lb

Callebaut Arriba
2.2 lb

whole milk (70-85°C)
14.1 oz

apricot puree
2.4 lb

hot water (70°-85°)

Pour one bag of CHOCO BASE al latte into the hot water (85°-100°C), Mix well with an immersion blender for 1 minute. Add the Callebaut Ecuador Milk Chocolate and mix well for 1 more minute. Pour and simply mix the cold full fat milk and the apricot purèe. If possible, allow to rest the mix for at least half an hour. Churn in the batch freezer as a classic gelato. When gelato comes out of the batch freezer, mix with chopped pieces of candied apricot. Finish broken slabs of Callebaut Single Origin Ecuador Milk chocolate. 4 kg (± 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for a few mins.