Callebaut Choco Gelato Nero 1.6kg

Callebaut Choco Gelato Nero 1.6kg
The Choco Gelato Nero is a ready-to-use mix consisting of 52.5 per cent extra-dark Belgian chocolate and dark cocoa powder. This creates a deep and rich chocolate flavour. Mix it with your own gelato preparation or with water or milk (for a more creamy effect).

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 a creamier result, 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) 52.5% (cocoa mass 44.0%; sugar 34.5%; skimmed cocoa powder 21.0%; emulsifier: sunflower lecithin <1% ) ; fructose 19.0%; dextrose 17.5%; cocoa mass 6.0%; skimmed cocoa powder 3.0%; emulsifier: E471, E477, E466, E470a, E412 2.0%; colour: vegetable carbon <1%; natural vanilla flavouring <1%

Nutrients
per 100 grams
Energy: 1889 kj/452 kcal
Fats: 19.1 g
of which saturated fatty acids: 12.1 g
Carbohydrates: 57.6 g
of which sugars: 54.1 g
Protein: 6.6 g
Salt: 0.07 g