Power chocolate gelato

Callebaut chef Alexandre Bourdeaux designed this dark chocolate gelato recipe, or ‘gelato al cioccolato fondente’ as the Italian’s like to call it, to really pack a punch. It yields one of the most intense homemade types of ice cream your customers will ever taste. The low overrun rate of the recipe gives the chocolate ice cream a perfectly dense but creamy, velvet-like texture, which is only surpassed by its incredibly intense full-bodied cocoa flavour - delivered by our very own Callebaut POWER 80 dark chocolate. Just try it, it will prove to be the flavour of the week, of the month, and maybe even of the whole year in your scoop shop!