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Vegan Belgian Dark Chocolate Gelato

Ingredients

  • 1.6kg of Callebaut ChocoGelato Fondente (SGC2004)
  • 2.4kg of Hot Water

Method

Callebaut's ChocoGelato Fondente base mix contains 61.5% Belgian dark chocolate, making it easy to produce a batch of rich and indulgent Belgian chocolate gelato, with the premium quality taste of Callebaut chocolate couverture. 

How to Make Vegan Belgian Dark Chocolate Gelato:

  1. Heat the water (70-85°C)
  2. Add the ChocoGelato Fondente gelato base mix and blend for 2+ minutes
  3. Leave to cool for approximately 30 minutes
  4. Then churn, decorate and store as you would normally

Enjoyed this recipe? Take a look at our full range of gelato base mixes, including Callebaut's ChocoGelato and ChocoBase, and browse our batch gelato recipes for more flavour ideas!

Approximate costs

£0.00
4 kg batch
£0.00
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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