Vegan Belgian Dark Chocolate Gelato
Ingredients
- 1.6kg of Callebaut ChocoGelato Fondente (SGC2004)
- 2.4kg of Hot Water
Method
Callebaut's ChocoGelato Fondente base mix contains 61.5% Belgian dark chocolate, making it easy to produce a batch of rich and indulgent Belgian chocolate gelato, with the premium quality taste of Callebaut chocolate couverture.
How to Make Vegan Belgian Dark Chocolate Gelato:
- Heat the water (70-85°C)
- Add the ChocoGelato Fondente 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? Take a look at our full range of gelato base mixes, including Callebaut's ChocoGelato and ChocoBase, and browse our batch gelato recipes for more flavour ideas!
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Callebaut
ChocoGelato Fondente Gelato Base Mix
Contains 61.5% Dark Chocolate
SGC2004
Callebaut have created real chocolate gelato mixes for the most discerning gelato makers! Containing real Belgian choc...
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