Gelato "Struck-tures"

Created by

Leonardi di Carlo - Callebaut® Ambassador and pastry consultant

level 3

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

Callebaut® ingredients

Gelato Arriba 39%

Ingredients	Preparation
586g Whole milk 65g water 72g granulated sugar 26g dextrose 51g powdered glucose DE 30 5g neutro 5 195g Callebaut - Single Origin Chocolate - Milk Origin Chocolate - Arriba - 2.5kg Callets	Consult the step-by-step guide on how to create delicious chocolate gelato.

Milk chocolate glazing

Ingredients	Preparation
1000g Callebaut - Finest Belgian Milk Chocolate - Recipe N° Milk Chocolate - C823 - 10kg Callets 500g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets	Melt the couverture and the cocoa butter, and mix them together. Glaze at a temperature of 35-40°C. Use the same recipe to create a white and a dark chocolate couverture glazing.

Crunchy raspberry crumble

Ingredients	Preparation
225g 82% butter 200g granulated sugar 80g almond powder 90g grated coconut 35g raspberry powder 220g flour (00 w 150-160) 2g fine salt 1g vanilla bean	Mix all the ingredients together until you obtain a lumpy mass. Spread the mass out on a baking tray and bake at 150-160°C with an open valve until it has a beautiful hazelnut colour.

Caramel sauce

Ingredients	Preparation
500g granulated sugar 300g water 1g vanilla bean	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.