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41% Milk Chocolate Gelato
Ingredients
- 800g of Callebaut ChocoBase milk (SGC1002)
- 800g of Callebaut Belgian milk chocolate Power 41 (SCC587)
- 2.4 kg of whole milk (70-85°C)
Method
Fans of higher cocoa content milk chocolate, we've got an exciting treat for you! This sumptuous milk chocolate gelato uses Callebaut's Power 41 together with their revolutionary Milk ChocoBase gelato base mix to create a chocolate ice cream that's as decadent and delicious as it sounds!
How to Make 41% Milk Chocolate Gelato:
- Heat the Milk (70-85C)
- Add the Power 41 Milk Chocolate and ChocoBase Milk gelato base mix and blend for 2+ minutes
- Leave to cool for approximately 30 minutes
- Then churn, decorate and store as you would normally
Enjoyed this recipe? Use your milk chocolate couverture of choice in place of the Power 41 for a chocolate gelato that's unique to your business!
Approximate costs
£23.04
4 kg
£0.58
100g
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith.
These recipe costs could be lower if you benefit from Keylink discounts.
Add ingredients to your order
Callebaut
Milk ChocoBase Gelato Base Mix
Contains 20% Milk Chocolate
SGC1002
Create your signature flavour with Callebaut's Chocobase, specially crafted for artisan chocolatiers and gelato make...
In-stock: 32
£12.70
800g bag
Callebaut
Callebaut Milk Chocolate Power 41
Easymelt Chips; Minimum Cocoa Solids 40.7%
SCC1587
In-stock: 425
£27.21
2.5kg bag
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