Dark Chocolate Gelato - Chocobase

level 1

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.

Recipe components

Used Callebaut products

Dark Chocolate Gelato with Chocobase

IngredientsPreparation
  • 2400g
    hot water (70°-85°)
  • 800g
    ChocoBase
  • 800g
    Ecuador
  • 30g
    dextrose

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)