Choco'corno ruby
FOR ENCHANTING ICE CREAM Give irresistible crunch and looks to your gelato. These crispy textures are the way to boost customer pleasure and colour up your counter.
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Choco'corno ruby
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Mix well with immersion blender for ±2 mins. Leave to rest in fridge (3-5°C) for ±30 mins. Pour into batch freezer and start churning. |
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When gelato leaves batch freezer, fill half gelato container and mix in. |
Fill rest of gelato container and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in blast freezer for a few mins |
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Finishing & decorations
Fill gelato cone with ruby stracciatella and dip into Callebaut® Ice Chocolate ruby RB1. For an extra indulgent and lusciously hedonistic chocolate sensation: dip once more!
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Decorations
| 材料 | 下ごしらえ |
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Tip: Ideal in combination with Callebaut® Ice Chocolate ruby RB1. Just sprinkle immediately after dipping |