Milk Chocolate Gelato

There's nothing more delicious than real Italian ice cream. With this recipe, you'll be able to create authentic milk chocolate gelato completely from scratch: soft, smooth-textured and shiny. For the perfect end result and a creamy cocoa taste, we recommend using a Finest Belgian Milk Chocolate or a Single Origin Chocolate if you want sophisticated flavours and aromas. Store it in the freezer to achieve the perfect texture and gloss. Enjoy a lovely consistency with every scoop.

Level:: Easy

1 bag(s)

Callebaut Gelato - ChocoBase Milk - variablekg Bucket
1400 g

hot water (70°-85°)
1000 g

whole milk (70-85°C)
800 g

Callebaut 823
800 g

Callebaut Couvertures - Power 41 - callets - 2.5kg bag
800 g

Callebaut 845
800 g

Callebaut Milk Origin Chocolate - Arriba - 2.5kg Callets
800 g

Callebaut Milk Origin Chocolate - Java - 2.5kg Callets

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 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. Churn in the batch freezer as a classic gelato. 4 kg (± 4.5 L) of gelato ready to serve. Leave to rest in blast freezer for a few mins.