FOR ENCHANTING ICE CREAM Give irresistible crunch and looks to your gelato. These crispy textures are the way to boost customer pleasure and colour up your counter.FOR ENCHANTING ICE CREAM Give irresistible crunch and looks to your gelato. These crispy textures are the way to boost customer pleasure and colour up your counter.FOR ENCHANTING ICE CREAM Give irresistible crunch and looks to your gelato. These crispy textures are the way to boost c...
ステップ: 3 つ
Choco'corno ruby
材料: Choco'corno ruby
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1 袋Callebaut® ChocoGelato Fior di Cao (MXM-ICE15-V99)
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2 kg熱湯（70°～85°）
作り方: Choco'corno ruby
Mix well with immersion blender for ±2 mins. Leave to rest in fridge (3-5°C) for ±30 mins. Pour into batch freezer and start churning.
材料: Choco'corno ruby
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Callebaut ® 最高級ベルギー産ルビーチョコレート レシピ N°RB1 (CHR-R35RB1)
作り方: Choco'corno ruby
When gelato leaves batch freezer, fill half gelato container and mix in.
Fill rest of gelato container and mix in Callebaut® Ice Chocolate ruby RB1. Leave to rest in blast freezer for a few mins
Finishing & decorations
Fill gelato cone with ruby stracciatella and dip into Callebaut® Ice Chocolate ruby RB1. For an extra indulgent and lusciously hedonistic chocolate sensation: dip once more!
Decorations
材料: Decorations
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CHR-BS-21877
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CHR-PN-6222
作り方: Decorations
Tip: Ideal in combination with Callebaut® Ice Chocolate ruby RB1. Just sprinkle immediately after dipping
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