Ruby Stracciatella

Created by

Fabrizio Di Marzio -

level 1

Want to spice up your ruby RB1 gelato recipes? We’ve got you covered. Mix your ice cream and deep-frozen desserts with Callebaut® Ice Chocolate ruby RB1 for a unique, fruity texture and a hard, snappy crack that just keeps your customers coming back for more! It’s a mesmerizing combination of acidity and freshness that will attract any authentic Italian ice cream lover to your store!

Yield: 4 kg (± 4.5 L) of gelato ready to serve

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Recipe components

Callebaut® ingredients

Ruby Stracciatella

Ingredients	Preparation
1bag(s) MXK-ICE15 2400g hot water (70°-85°) Callebaut - Gelato Dipping Chocolate - Gelato - Ice Chocolate Ruby - 2.5kg Bag	Mix well with an immersion blender (± 2 mins.). To achieve a better structure, leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into batch freezer and start churning. When the gelato leaves the batch freezer, fill half the gelato container and mix with Callebaut® Ice Chocolate ruby RB1. Fill the rest of the gelato container with gelato and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in the blast freezer for a few mins.

Ingredients

Preparation

1bag(s)

MXK-ICE15
2400g

hot water (70°-85°)
Callebaut - Gelato Dipping Chocolate - Gelato - Ice Chocolate Ruby - 2.5kg Bag

Mix well with an immersion blender (± 2 mins.). To achieve a better structure, leave to rest in the refrigerator (3-5°C) for ± 30 mins. Pour into batch freezer and start churning.
When the gelato leaves the batch freezer, fill half the gelato container and mix with Callebaut® Ice Chocolate ruby RB1. Fill the rest of the gelato container with gelato and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in the blast freezer for a few mins.