9 g gelatin mass (1:5 gelatin powder

MASCARPONE GELATO

Ingredients

172.7 g Callebaut 811 SSSSS dark ice chocolate (56.4% cocoa solids) 958.7 g skimmed milk (0% fat) 69.1 g egg yolks 69.1 g skimmed milk powder (0% fat) 190.0 g sugar 69.1 g dextrose 69.1 g glucose powder 8.6 g stabiliser 293.6 g mascarpone cheese

1900.0 g Total recipe weight Preparation

Line a tray with silicone paper. Melt chocolate and spread out over the entire surface. Leave to set in the freezer for 10 minutes. Remove silicone paper and break chocolate into small pieces. Store in the freezer.

Heat milk and egg yolks to 40°C.

Pre-mix dry ingredients. Add to warm milk-egg yolk mixture and stir thoroughly until all lumps have dissolved. Pasteurise at 85°C.

Pour hot milk mixture onto mascarpone. Emulsify well for ± 2 minutes, using an immersion blender. Recommended: chill to 4°C and leave to rest for at least 6 hours for the flavours to develop fully. Churn as a regular gelato.

Tip: remove the gelato from the machine faster than your regular gelato – as soon as it has a slightly softer texture.

It will make it easier to pipe into jars.

Mix with the small chocolate pieces.

ASSEMBLY

Arrange pieces of the Biscuit de Savoie on the bottom of the jars. Pour the warm coffee syrup on top. Keep in the fridge for 15 minutes until syrup is fully absorbed. Blast-freeze. Pipe a thin layer of the mascarpone gelato on top. Also pipe the mascarpone gelato alongside the edges to the top, leaving a big hole in the middle of the jar. Fill the hole with the 811 gelato. Close with another thin layer of mascarpone gelato. Blast-freeze. Dust with Callebaut cocoa powder. Store at -18°C.

long shelf life MSL LSL

UP TO 6 MONTHS

STORE AT -12°c

10.4°F

By CIRO FRADDANNO Makes 10 JARS

CHOCOLATE BISCUITS

Ingredients

135.0 g butter 82% fat 140.0 g icing sugar 2.0 g fine sea salt 80.0 g whole eggs 245.0 g all-purpose flour 40.0 g almond flour (100% almonds) 25.0 g Callebaut cocoa powder 80.0 g potato starch 215.0 g Callebaut POWER 80 SSS dark chocolate (80.5% cocoa solids) 50.0 g grapeseed oil 6.0 g fine sea salt

883.0 g Total recipe weight Preparation

Dice butter and soften in microwave.

Mix sugar, salt, eggs, flour, Callebaut cocoa powder and potato starch, and mix in butter. Spread between two baking sheets at a height of 0.5 cm. Leave to rest in the fridge for 1 hour. Bake for approximately 18 minutes at 160°C until nice and uniform in colour. Leave to cool and grind into fine powder (using the cutter blender).

Melt chocolate. Mix with oil and salt. Add finely ground biscuit powder and mix well.

Spread between two baking sheets at a height of 1 cm.

Cool down before cutting into squares of 1 × 1 cm.

Keep in the freezer.

BELGIAN CHOCOLATE SAUCE

Ingredients

287.0 g water 42.0 g sugar 105.0 g dextrose 105.0 g glucose powder 21.0 g Callebaut cocoa powder 140.0 g Callebaut POWER 80 SSS dark chocolate (80.5% cocoa solids)

700.0 g Total recipe weight Preparation

Heat water to 40°C.

Add all dry ingredients and bring to 85°C.

Pour previous mixture onto chocolate and emulsify for 1 minute, using an immersion blender.

Chill to 4°C and leave to rest overnight.

Before use next day: stir well to soften and make the sauce more fluid.

BELGIAN CHOCOLATE GELATO

Ingredients

1878.0 g whole milk (3.25% fat) 48.0 g invert sugar 150.0 g sugar 270.0 g skimmed milk powder (0% fat) 165.0 g dextrose 9.0 g stabiliser 480.0 g Callebaut POWER 80 SSS dark chocolate (80.5% cocoa solids) 120.0 g Callebaut 811 SSSSS dark ice chocolate (56.4% cocoa solids)

3120.0 g Total recipe weight Preparation

Heat milk and invert sugar to 40°C.

Pre-mix dry ingredients. Add to warm milk-sugar mixture and stir thoroughly until all lumps have dissolved. Pasteurise at 85°C.

Pour hot milk mixture onto chocolate and emulsify well for ± 2 minutes, using an immersion blender. Recommended: chill to 4°C and leave to rest for at least 6 hours for the flavours to fully develop. Churn as a regular gelato.

Melt ice chocolate. Fold in when gelato leaves the machine to create a nice stracciatella effect. Tip: remove the gelato from the machine faster than your regular gelato – as soon as it has a slightly softer texture. It will make it easier to pipe into jars.