Gold Choco Rush

This black & gold recipe is all about heightened luxury and lush textures. Its authentic and deeply intense 52.5% extra dark chocolate taste with black cocoa powder contrasts beautifully with the golden crunch of Callebaut Crispearls and candied ginger cubes. Mix in some Callebaut ChocoCrema Nero to even further deepen its black gelato taste. Treat your customers with the power of real Italian ice cream. Add this ultimate showstopper to your counter.

Level:: Easy

Write comment
Save

1 bag(s)

MXD-ICE52
2400 g

hot water (70°-85°)
FNN-O1239
CED-CC-D1CRISP

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.
Leave to rest in blast freezer to obtain more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.