Choco Croccante White

Created by

Fabrizio Di Marzio -

level 1

What’s better than white chocolate? Combining it with Callebaut® Ice Chocolate W2 textures for a lovely creamy and caramelly taste and well-balanced sweetness! Top this exciting gelato al cioccolato with a layer of Callebaut® Ice Chocolate W2 for a snappy surface that creates a delightful crack every time you take a scoop. Count on Callebaut® ChocoGelato Bianco to bring out an indulgently rich and luxurious gelato al cioccolato bianco taste!

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

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Recipe components

Callebaut® ingredients

Choco Croccante White

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 White - 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 W2 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 W2 on top to cover the entire surface: do it VERY FAST since the chocolate will set immediately. Finish with home-made white chocolate curls or Mona Lisa® White Chocolate Shavings and Callebaut® Crispearls™ White.

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 White - 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 W2 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 W2 on top to cover the entire surface: do it VERY FAST since the chocolate will set immediately.

Finish with home-made white chocolate curls or Mona Lisa® White Chocolate Shavings and Callebaut® Crispearls™ White.