Wow, real mint chocolate. Not some artificial paste with that fakey aftertaste. So, how do we do it? I make our gelato base from fresh milk, cream, and sugars and infuse the base with FRESH mint leaves overnight. In the morning, I remove the leaves, add the Callebaut Belgian chocolate and make the most satisfying Mint Chocolate Gelato you've had. The flavor is warm and fulfilling. Nothing artificial here.