Traditional Chocolate Gelato
With Callebaut® ChocoGelato Fior di Cao – a new gelato base made with cocoa butter – you can now use skimmed milk with Van Houten defatted cocoa powder. The combination of the cocoa butter, defatted cocoa powder and low-fat milk brings a rich and intense taste that makes the intense, pure chocolate flavours fully come through.
- Level:
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Easy
Traditional Chocolate Gelato
Ingredients: Traditional Chocolate Gelato
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1 bag(s)MXK-ICE15
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2600 gskimmed milk (70-85°C)
Preparation: Traditional Chocolate Gelato
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.
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