Hazelnut Gelato

Ingredients

800g ChocoBase Milk Chocolate (SGC1002)
2.4kg Whole Milk
600g Callebaut Milk Chocolate (SCC510)
200g ChocoCrema Nocciola (SGC3002)
Milk Chocolate Crispearls (SDS886)
Caramelised Hazelnuts (SCN234C)

Method

This milk chocolate and hazelnut gelato recipe reminds us of a certain elegant chocolate treat that's enjoyed by ambassadors and the like... Make your own frozen dessert version of the classic chocolate and hazelnut confection with Callebaut's pioneering range of chocolate gelato base mixes, premium quality Belgian chocolate couvertures, and fabulous cremas!

How to Make Hazelnut Gelato:

Heat the milk (70-85°c)
Add the Milk ChocoBase gelato base mix, Callebaut 823 milk chocolate and ChocoCrema Nocciola and blend for 2+minutes
Allow to cool before churning
As you extract the gelato, ripple and decorate in layers with more hazelnut crema, caramelised nibbed hazelnuts and milk chocolate Crispearls

Enjoyed this recipe? We used Callebaut 823, but you can swap this for the milk chocolate couverture of your choice.

Approximate costs

£30.74

4 kg batch

£0.77

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.

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