White Chocolate Bianco Gelato
Ingredients
- 1.6kg of Callebaut ChocoGelato Bianco (SGC2008)
- 2.4kg of Hot Water
Method
A simple but delicious white chocolate gelato, made with Callebaut's finest Belgian chocolate. Using only two ingredients and a handful of steps, you can have a batch of this sumptuous white chocolate ice cream ready to serve in a matter of hours. Don't forget the decorations to really catch your customers' eye!
How to Make White Chocolate Bianco Gelato:
- Heat the Water (70-85°C)
- Add the ChocoGelato Bianco 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? Finish with shards of Callebaut W2 and Gold chocolate Crispearls for added elegance.
Approximate costs
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Callebaut
ChocoGelato Bianco White Chocolate Gelato Base Mix
Contains 70% White Chocolate
SGC2008
Callebaut have created real chocolate gelato mixes for the most discerning gelato lovers! Containing real Belgian whit...
In-stock: 10