Extra Dark Vegan Chocolate Gelato

Ingredients

1.6kg of Callebaut ChocoGelato Extra Fondente (SGC2002)
2.4kg of Hot Water

Method

Enjoy Callebaut's finest Belgian chocolate couverture in a delicious gelato! Lovers of dark chocolate won't be able to resist this extra dark vegan chocolate gelato come summertime. Made with just two simple ingredients and just a handful of steps, it's an indulgent frozen treat that's naturally dairy free and suitable for vegans!

How to Make Extra Dark Vegan Chocolate Gelato:

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

Enjoyed this recipe? You can customise it however you like, with fruit purées, nut pastes and inclusions.

Approximate costs

£31.90

4 kg batch

£0.80

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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