Gelato "Struck-tures"

Created by

Leonardi di Carlo - Callebaut® Ambassador and pastry consultant

level 3

This recipe yields a delicious gelato-based dessert based on Arriba 39% milk chocolate. The milk chocolate glazing with Callebaut medium roasted hazelnuts pieces provides a delicious 'snap' and the caramel sauce and crunchy raspberry crumble add more surprising textures. Decorate with Callebaut white chocolate tagliatelli.

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Recipe components

Callebaut® ingredients

Gelato Arriba 39%

Ingredients	Preparation
586g Whole milk 65g water 72g granulated sugar 26g dextrose 51g powdered glucose DE 30 5g neutro 5 195g Callebaut - Single Origin Chocolate - Milk Origin Chocolate - Arriba - 2.5kg Callets	Consult the step-by-step guide on how to create delicious chocolate gelato.

Milk chocolate glazing

Ingredients	Preparation
1000g Callebaut - Finest Belgian Milk Chocolate - Recipe N° C823 500g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets	Melt the couverture and the cocoa butter, and mix them together. Glaze at a temperature of 35-40°C. Use the same recipe to create a white and a dark chocolate couverture glazing.