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Arriba Milk Chocolate Gelato
Ingredients
- 1 bag of Callebaut ChocoBase al latte (SGC1002)
- 800 g of Callebaut Single Origin Milk Chocolate Arriba (SCC712)
- 2 kg of whole milk
- 400 g of apricot puree (SCF0851A)
Method
- Mix together with immersion blender for ± 2 mins
- For a better structure, leave to rest in refrigerator (3-5°C) for ± 30 mins
- Pour into batch freezer and start churning
- When the gelato leaves the batch freezer mix with entire and chopped pieces of candied apricot and finish with broken slabs of Arriba milk chocolate
- Leave to rest in blast freezer for a few mins
- Yield: 4 kg (+ 4.5 L) of gelato ready to serve
Approximate costs
£35.64
4 kg batch
£0.89
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: 17
£12.83
800g bag
Callebaut
Callebaut Origin Milk Chocolate; Ecuador
Easymelt Chips; Minimum Cocoa Solids 39%
SCC1712
Intense cocoa and roasted notes interweaved with creamy caramel notes make Arriba an indulgent, cocoa heavy milk...
In-stock: 104
£57.52
2.5kg bag
Ravifruit Ambient Purees
Ravifruit Apricot Puree
Ambient Pasteurised Fruit Puree
SCF0851A
These purées are ideal for making fruit ganache, ice creams, desserts and patisserie. They contain 90% fruit and...
In-stock: 44
£7.59
1kg carton
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