Pure Belgian Milk Chocolate Stracciatella

Want to jazz up your velvety smooth white gelato recipe? We’ve got you covered. Enrobe your ice cream and deep-frozen desserts with a lovely layer of Ice-Choc Dark coating for a unique, creamy texture and a hard, snappy crack that just keeps your customers coming back for more. It’s a mesmerizing combination of dark and light that will attract any authentic Italian ice cream lover.

Level:: Easy

1 bag(s)

Callebaut Gelato - ChocoGelato Bianco - variablekg Bucket
2400 g

hot water (70°-85°)
Callebaut Gelato - Ice Chocolate Dark - 2.5kg Bag

Mix together with immersion blender for ± 2 mins.
For better structure, leave to rest in refrigerator (3-5°C) for ± 30 mins.
Pour into batch freezer and start churning.
When gelato leaves freezer, mix with ice chocolate Callebaut Ice-Choc Dark.
Finish by drizzling with Callebaut Ice-Choc Dark.
4 kg (± 4.5 L) of gelato ready to serve.
Leave to rest in blast freezer for a few mins.