Choco'corno ruby

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. 
Level:
Leicht
Menge:
4 kg (4.5 L) of gelato ready to serve

Choco'corno ruby

Zutaten: Choco'corno ruby

  • 1 Beutel(s)
    Callebaut® ChocoGelato Fior di Cao (MXM-ICE15-V99)
  • 2 kg
    heißes Wasser (70°-85°)

Zubereitung: Choco'corno ruby

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.

Zutaten: Choco'corno ruby

  • Callebaut ® Feinste belgische Rubinschokolade, Rezept Nr. RB1 (CHR-R35RB1)

Zubereitung: Choco'corno ruby

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

Finishing & decorations

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! 

 

Decorations

Zutaten: Decorations

  • CHR-BS-21877
  • CHR-PN-6222

Zubereitung: Decorations

Tip: Ideal in combination with Callebaut® Ice Chocolate ruby RB1. Just sprinkle immediately after dipping