Callebaut Choco Gelato Extra Fondente 1.6kg

Callebaut Choco Gelato Extra Fondente 1.6kg       
Experience an unprecedented dark chocolate taste with the Choco Gelato Extra Fondente. All you have to do is mix it with your own gelato preparation. But you can also mix it with water or milk (see below). Then use a hand blender to make it smooth and put it in your ice cream maker. Easily and quickly delicious chocolate ice cream.    

How to use?

1. Add 2.4kg of warm water (70 - 85° C) to 1 bag of ChocoGelato (1.6kg).
2. Mix the ingredients well with a hand blender (about 2 minutes).
3. For creamier results, let the mixture rest in the fridge (3 - 5°C) for about 30 minutes before adding it to the batch freezer.
4. Pour the mixture into the batch freezer and start churning.
5.  4 kg (about 4.5 L) of gelato is ready to serve.

Tip: After churning, let the gelato rest in a shock freezer for a more stable product with a better texture.

Ingredients: Chocolate (powder) 60.0% (cocoa mass 44.0%; sugar 34.5%; skimmed cocoa powder 21.0%; emulsifier: sunflower lecithin <1% ) ; dextrose 22.5%; fructose 12.5%; skimmed cocoa powder 3.0%; emulsifier: E471, E477, E466, E470a, E412 2.0%; natural vanilla flavouring <1%

Nutritional values
per 100 grams
Energy: 1862 kj/445 kcal
Fats: 17.9 g
of which saturated fatty acids: 11.4 g
Carbohydrates: 58.6 g
of which sugars: 55.5 g
Protein: 6.7 g
Salt:0.07 g