Dark Brazil Origin Chocolate Gelato - Choco Base

There's nothing more delicious than real Italian ice cream. With this recipe, you'll be able to create authentic dark chocolate gelato completely from scratch: soft, smooth-textured and shiny. For the perfect end result we recommend using a Finest Belgian Dark Chocolate for an intense cocoa taste or a Single Origin Chocolate if you want sophisticated flavours and aromas. Store it in the freezer to achieve the perfect texture and gloss. Enjoy a lovely consistency with every scoop.
Level:
Easy
Makes:
1 tub

Dark Chocolate Gelato with Chocobase

Ingredients: Dark Chocolate Gelato with Chocobase

  • 2400 g
    hot water (70°-85°)
  • 800 g
    MXD-ICE10SF
  • 30 g
    dextrose

Preparation: Dark Chocolate Gelato with Chocobase

Mix together with immersion blender for about 2 minutes.
Leave to rest in refrigerator (3-5°C) for about 30 minutes (Optional)
Pour into batch freezer and start churning.
Put in blast/shock freezer for 10 Min for more stability and better structure (Optional)