Choco Croccante Gold

Created by

Fabrizio Di Marzio -

level 1

What’s better than caramel chocolate? Combining it with Callebaut® Ice Chocolate Gold for crackling good straciatella with an amber-golden colour! You can even top this exciting gelato al cioccolato with a layer of Callebaut® Ice Chocolate Gold for an extra snappy surface that boasts rich notes of toffee, butter, cream and an exciting dash of salt!

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

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Recipe components

Callebaut® ingredients

Choco Croccante Gold

Ingredients	Preparation
1bag(s) Callebaut - Chocolate for Gelato - Gelato - ChocoGelato Bianco - 1.6kg Bag 2400g hot water (70°-85°) Callebaut - Chocolate for Gelato - Gelato - Ice Chocolate Gold - 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 roughly with Callebaut® Ice Chocolate Gold to obtain a marble effect. Fill the rest of the gelato container with gelato and repeat the process. Make the surface of the gelato as smooth as possible. Leave to harden in the blast freezer for a few mins. Pour a thin layer of Callebaut® Ice Chocolate Gold on top to cover the entire surface: do it VERY FAST since the chocolate hardens immediately. Finish with home-made gold chocolate curls and Callebaut® Crispearls™ Salted Caramel.

Ingredients

Preparation

1bag(s)

Callebaut - Chocolate for Gelato - Gelato - ChocoGelato Bianco - 1.6kg Bag
2400g

hot water (70°-85°)
Callebaut - Chocolate for Gelato - Gelato - Ice Chocolate Gold - 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 roughly with Callebaut® Ice Chocolate Gold to obtain a marble effect.
Fill the rest of the gelato container with gelato and repeat the process. Make the surface of the gelato as smooth as possible.
Leave to harden in the blast freezer for a few mins.
Pour a thin layer of Callebaut® Ice Chocolate Gold on top to cover the entire surface: do it VERY FAST since the chocolate hardens immediately.

Finish with home-made gold chocolate curls and Callebaut® Crispearls™ Salted Caramel.