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)

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

£17.97

4 kg

£0.45

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.

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