Choco Croccante ruby

Created by

Fabrizio Di Marzio -

level 1

What’s better than ruby RB1 chocolate? Combining it with Callebaut® Ice Chocolate ruby RB1 textures for a new & fresh taste sensation with notes of red fruit! Top this exciting gelato al cioccolato with a layer of Callebaut® Ice Chocolate ruby RB1 for a snappy surface that creates a delightful crack every time you take a scoop. Count on a badazzlingly indulgent taste with fruity, acidic notes that opens up unexpected flavour pairings in your gelato al cioccolato!

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

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Recipe components

Callebaut® ingredients

Choco Croccante ruby

Ingredients	Preparation
1bag(s) Callebaut - Chocolate for Gelato - Gelato - ChocoGelato Bianco - 1.6kg Bag 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 roughly with Callebaut® Ice Chocolate ruby 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 rest in the blast freezer for a few mins. Pour a thin layer of Callebaut® Ice Chocolate ruby on top to cover the entire surface: do it VERY FAST since the chocolate hardens immediately. Finish with home-made ruby chocolate curls and Callebaut® Crispearls™ Strawberry.

Ingredients

Preparation

1bag(s)

Callebaut - Chocolate for Gelato - Gelato - ChocoGelato Bianco - 1.6kg Bag
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 roughly with Callebaut® Ice Chocolate ruby 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 rest in the blast freezer for a few mins.
Pour a thin layer of Callebaut® Ice Chocolate ruby on top to cover the entire surface: do it VERY FAST since the chocolate hardens immediately.

Finish with home-made ruby chocolate curls and Callebaut® Crispearls™ Strawberry.