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Caramel Chocolate Ice Crea Mix
Made with Finest Belgian Gold Chocolate mixed with caramel and a little pinch of sea salt for a deep caramel taste.
To use you will need the following:
1 bag of Callebaut Choco Gelato Gold
2.4 kg of milk (70-85°C)
1. Mix together with immersion blender for + 2 mins.
2. To obtain greater creaminess, 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.
6. Leave to rest in blast freezer for a few minutes.
Choco Gelato Gold Pack Size: 1.6kg