Gelato "Struck-tures"

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.

Recipe

Created by
  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant

Gelato Arriba 39%

ingredients preparation
  • 586g
    Whole milk
  • 65g
    water
  • 72g
    granulated sugar
  • 26g
    dextrose
  • 51g
    powdered glucose DE 30
  • 5g
    neutro 5
  • 195g
    CHM-Q415AR

Consult the step-by-step guide on how to create delicious chocolate gelato.

Milk chocolate glazing

ingredients preparation
  • 1000g
    C823NV
  • 500g
    CB

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.