Categories
BLOG

choco gelato

Power chocolate gelato

Callebaut chef Alexandre Bourdeaux designed this dark chocolate gelato recipe, or ‘gelato al cioccolato fondente’ as the Italian’s like to call it, to really pack a punch. It yields one of the most intense homemade types of ice cream your customers will ever taste. The low overrun rate of the recipe gives the chocolate ice cream a perfectly dense but creamy, velvet-like texture, which is only surpassed by its incredibly intense full-bodied cocoa flavour – delivered by our very own Callebaut POWER 80 dark chocolate. Just try it, it will prove to be the flavour of the week, of the month, and maybe even of the whole year in your scoop shop!

Callebaut chef Alexandre Bourdeaux designed this dark chocolate gelato recipe, or ‘gelato al cioccolato fondente’ as the Italian’s…read more

Easy-to-Make Chocolate Gelato Recipe

A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying.

Pistachio Gelato

In the late 1600s Sicilian ice cream makers were famous throughout Italy, creating their frozen delicacies only for aristocratic households. It wasn’t until the late 19th century that ice cream became available to the masses—and every time we prepare this irresistible chocolate gelato recipe and pair it with pistachio gelato, we are so thankful it did!

A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato. ]]>