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Se obtiene: 4 kg (4.5 L) of gelato ready to serve

FOR ENCHANTING ICE CREAM Give irresistible crunch and looks to your gelato. These crispy textures are the way to boost customer pleasure and colour up your counter.

FOR ENCHANTING ICE CREAM Give irresistible crunch and looks to your gelato. These crispy textures are the way to boost customer pleasure and colour up your counter.

Contiene: 3 Componentes

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1 bolsa(s)

Callebaut® ChocoGelato Fior di Cao (MXM-ICE15-V99)
2 kg

agua caliente (70°-85°)

Mix well with immersion blender for ±2 mins. Leave to rest in fridge (3-5°C) for ±30 mins. Pour into batch freezer and start churning.

Callebaut ® Finest Chocolate Rubí Belga Receta N°RB1 (CHR-R35RB1)

When gelato leaves batch freezer, fill half gelato container and mix in.

Fill rest of gelato container and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in blast freezer for a few mins

Fill gelato cone with ruby stracciatella and dip into Callebaut® Ice Chocolate ruby RB1. For an extra indulgent and lusciously hedonistic chocolate sensation: dip once more!