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White Chocolate Bianco Gelato

Ingredients

  • 1.6kg of Callebaut ChocoGelato Bianco (SGC2008)
  • 2.4kg of Hot Water

Method

A simple but delicious white chocolate gelato, made with Callebaut's finest Belgian chocolate. Using only two ingredients and a handful of steps, you can have a batch of this sumptuous white chocolate ice cream ready to serve in a matter of hours. Don't forget the decorations to really catch your customers' eye!

How to Make White Chocolate Bianco Gelato:

  1. Heat the Water (70-85°C) 
  2. Add the ChocoGelato Bianco 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? Finish with shards of Callebaut W2 and Gold chocolate Crispearls for added elegance.

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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