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Dark Chocolate Ice Cream Mix - Gluten Free and Vegan
A dark chocolate ice cream base - to be mixed with chocolate to create a smooth-textured chocolate gelato with a perfectly creamy consistency.
To use you will need the following:
1 bag of Callebaut Choco Base Dark
2.4 kg of water (70-85°C)
800g of Callebaut Finest Belgian Dark Chocolate recipe N°811
1. Mix together with immersion blender for + 2 mins.
2. To obtain a better structure, leave to rest in refrigerator (3-5°C) for + 30 mins.
3. Pour into batch freezer and start churning.
4. Leave to rest in blast freezer for few mins.
5. Yield: 4kg (+ 4.5 L) of gelato ready to serve.
Choco Base Dark Pack Size: 800g