La Mia Choco Africa

Want to excite your customers with real Italian ice cream? This 60% dark chocolate gelato boasts dark brown intensity and style thanks to a unique blend of only the best African cocoa beans. Return to the roots with a deeply satisfying eye-catcher, rich in hints of roasted cocoa. And surprise your customers with a delicious touch of dates, nuts and the tasty crunch of Callebaut cocoa nibs.

Level:: Easy

1 bag(s)

MXD-ICE60
2400 g

hot water (70°-85°)
FNN-O1239
M-7PAIL
NIBS-S502

Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
Leave to rest in blast freezer to obtain more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.

Mix in cubes of candied dates, Callebaut cocoa nibs NIBS-S and
Callebaut ChocoCrema Nero mixed with Callebaut Pailleté Feuilletine M-7PAIL.
Finish with candied dates, Callebaut cocoa nibs NIBS-S and dark chocolate curls on top.