Arriba Chocolate Gelato with Mango

Combine all the milky goodness of your Callebaut® ChocoBase al Latte with Callebaut® Single Origin Milk Chocolate Arriba and mango puree for a gelato al cioccolato with rich, creamy and sweet caramel flavours and a refreshing fruity touch! Mix in Callebaut® Ice Chocolate 823 for a truly indulgent crack that will keep your customers come back for more! Yield: 4.3 kg (± 4.8 L) of gelato ready to serve

Level:: Easy

1 bag(s)

MXM-ICE25
800 g

Callebaut Milk Origin Chocolate - Arriba - 2.5kg Callets
1200 g

hot water (70°-85°)
1000 g

whole milk (70-85°C)
400 g

mango puree

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 and the Mango purèe. If possible, allow to rest the mix for at least half an hour. Churn in the batch freezer as a classic gelato. When gelato comes out of the batch freezer, fill half the gelato container and mix with Callebaut® Ice Chocolate 823 to create a marble effect. Fill the rest of the gelato container with gelato. Mix in Callebaut® Ice Chocolate 823.Leave to rest in the 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.