Brazil Chocolate Gelato

Create an amazing Italian chocolate ice cream with the fruitiest among Callebaut’s dark chocolates: Brazil 66,8%. This intense Origin dark chocolate boasts a rich cocoa flavour and pairs perfectly with candied orange slices and a refreshing orange zest. Sprinkle your gelato creation with Callebaut Pistachio Brésilienne for a festive look and fun textures. Decorate your authentic Italian gelato with fresh orange slices for a showstopper that never fails! Great Pairings with Brazil Speculoos I Orange I Candied Orange I Honey I Almonds I Peanut I Cashew Nut

Level:: Easy

1 bag(s)

Callebaut Gelato - ChocoBase Dark - variablekg Bucket
2400 g

hot water (70°-85°)
800 g

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets
30 g

dextrose

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.
Mix in Callebaut Pistachio Bresilienne and grated orange zest.
Add pieces of Callebaut Single Origin Dark Chocolate – Brazil, sprinkled with Callebaut Pistachio Bresilienne, candied orange slices and orange zest.
Add some fresh orange slices.
4 kg (± 4.5 L) of gelato ready to serve.