Esotic Java Chocolate Gelato

How to create the perfect gelato indulgence for customers who love their real Italian ice cream mild and sweet? This Java Chocolate Gelato has a caramellic milk chocolate taste, a mild cocoa body and fresh hints of yellow fruits. It pairs perfectly well with pink pepper, cloves, carway and fruits like pineapple, mango, banana and mandarin.

Level:: Easy

1 bag(s)

Callebaut Gelato - ChocoBase Milk - variablekg Bucket
1.8 lb

Callebaut Milk Origin Chocolate - Java - 2.5kg Callets
2.6 lb

hot water (70°-85°)
2.2 lb

whole milk (70-85°C)
14.1 oz

passion fruit purée

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 Arriba Chocolate and mix well for 1 more minute. Pour and simply mix the cold full fat milk. If possible, allow to rest the mix for at least half an hour. Add the fruit purèe when the mix is at around 4°C, Churn in the batch freezer as a classic gelato. When gelato comes out of the batch freezer, Mix with mix with Callebaut ChocoCrema Nocciola. Finish with broken slabs of Callebaut Single Origin Milk Chocolate Java and pink pepper corns. Leave to rest in blast freezer for a few mins. 4 kg (± 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for a few mins.