Gelato "Struck-tures"
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
Gelato Arriba 39%
| Ingredients | Preparation |
|---|---|
| Consult the step-by-step guide on how to create delicious chocolate gelato. |
Milk chocolate glazing
| Ingredients | Preparation |
|---|---|
Melt the couverture and the cocoa butter, and mix them together. |
Crunchy raspberry crumble
| Ingredients | Preparation |
|---|---|
| Mix all the ingredients together until you obtain a lumpy mass. |
Caramel sauce
| Ingredients | Preparation |
|---|---|
| Dry cook the granulated sugar, add the boiling water bit by bit, followed by the vanilla bean. Check with the refractometer: 77-78°Brix is the ideal serving temperature of the sauce. |
