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80% Callebaut Dark Chocolate Vegan Gelato

Ingredients

  • 1 bag of Callebaut ChocoBase (SGC1000)
  • 2.4 kg of water (70-85°C)
  • 800 g of Callebaut Finest Belgian Dark Chocolate POWER 80 (SCC586)
  • Dextrose 50g

Method

Vegan chocolate lovers will be seduced by this darkly decadent chocolate gelato recipe. Using Callebaut's Dark Chocolate Power 80 and their Dark ChocoBase Gelato base mix, a batch of this dark chocolate ice cream will have high cocoa percentage fans flocking to your chocolate shop this summer!

How to Make 80% Dark Chocolate Vegan Gelato:

  1. Mix ingredients together with immersion blender for approx. 2 minutes 
  2. For a better structure, leave to rest in refrigerator (3-5°C) for approx. 30 minutes 
  3. Pour into batch freezer and start churning 
  4. Leave to rest in blast freezer for a few minutes 
  5. Yields 4kg (+4.5 l) of gelato, ready to serve

Enjoyed this recipe? Use the your vegan dark chocolate couverture of choice for a dark chocolate ice cream that's unique to your business!

Approximate costs

£32.79
4kg
£0.82
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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Callebaut

Dark ChocoBase Gelato Base Mix

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Callebaut

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Easymelt Chips; Minimum Cocoa Solids 80%

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