Chocostick Cioccanduja

Wer kann schon einer vollmundigen, cremigen und milchigen Eiscreme widerstehen? Dieses Gelato hat einen milchigen, karamelligen Geschmack und eine warme Farbe. Getaucht in Callebaut® Ice Chocolate 823 überrascht diese Kreation mit einer knackigen Schicht, die Sie sofort ins Milchschokoladenparadies entführt! Let customers crack, bite and enjoy the sweetest side of chocolate gelato!

Rezept

Created by
  • Ciro Fraddanno - Choco Gelato Chef, Chocolate Academy™ Milano
  1. Chocostick Cioccanduja

Chocostick Cioccanduja

Zutaten Zubereitung
  • 1Beutel
    MXM-ICE25
  • 2600g
    Vollmilch (70-85°C)
  • 800g
    GIA
  • FNN-O1239
  • ICE-45-MNV

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 the gelato stick moulds and leave to freeze.
After freezing: dip into Callebaut® Ice Chocolate 823 for a luscious and snappy milk chocolate coating.
Sprinkle immediately with broken and caramelised hazelnuts Callebaut® Brésilienne and Callebaut® Pailleté Feuilletine.
TIP: for a more indulgent taste sensation, pour a heart of liquid Callebaut® ChocoCrema Nocciola in the center of the stick moulds while assembling them.

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