Intense Finest Belgian Milk Chocolate Gelato

Treat your customers to a genuine chocolate flavour bomb! Expect authentic Italian ice cream that brings out a very rich & creamy taste with perfectly balanced sweetness from the milkiest Finest Belgian Chocolate out there: POWER 41. This recipe is perfect for true chocolate-lovers who want to create a real delicious showstopper from scratch. Yield: 4 kg (± 4.5 L) of gelato ready to serve

Level:: Easy

1 bag(s)

Callebaut Gelato - ChocoBase Milk - 800g Bag
3.1 lb

Hot water
2.2 lb

whole milk (70-85°C)
1.8 lb

Callebaut Milk Chocolate - Power 41 - 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 Power 41 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.