Chocolate Gelato

A perfect take on the classic flavor of chocolate gelato

Level:

Medium

Makes:

2095 grams

Shelf life:

2 weeks

Conservation:

Freezer

Video:

Demonstration videoChocolate Gelato

Play video: Demonstration videoChocolate Gelato

Gelato Base

Ingredients: Gelato Base

• 1300 g

  Whole milk
• 100 g

  dextrose
• 250 g

  sucrose
• 20 g

  Protein
• 70 g

  0% fat powdered milk
• 5 g

  stabilizer
• 350 g

  Cacao Barry DARK COUVERTURE - TANZANIE 75% - PISTOLS - 2.5KG BAG

Preparation: Gelato Base

1. Place milk into a saucepan, and begin to heat
2. At 40°C (104°F) add remaining dry ingredients and keep cooking until 85°C (185°F)
3. Remove from heat and add chocolate. Homogenize with an immersion blender
4. Cool quickly and let sit for 6 to 12 hours
5. Remix and process in an ice cream machine

View tools

• Saucepan
• Thermometer
• Immersion blender
• Bowl (s)
• Spatula
• Sealable Container (s)

Applications

• Ice Cream & Gelato