Artisanal Dark Chocolate Gelato
The undisputed king of the gelato shop is the most beloved flavor of all time; a batch is always in the freezer to delight kids and adults alike.
Ingredients & Dosing 1000 g
| Ingredient | Grams | % |
|---|---|---|
| Whole milk | 630 | 63,0% |
| Heavy cream 35% | 85 | 8,5% |
| Skimmed milk powder | 38 | 3,8% |
| Dark chocolate 70% | 75 | 7,5% |
| Unsweetened cocoa powder | 20 | 2,0% |
| Sucrose | 72 | 7,2% |
| Dextrose monohydrate | 45 | 4,5% |
| Invert sugar | 31 | 3,1% |
| Locust bean gum | 4 | 0,4% |
| Total mixture | 1000 | 100% |
Parameters & Balancing
Procedure · milk base, hot process
Step 1
In a dry bowl, thoroughly whisk together sucrose, dextrose, skimmed milk powder, cocoa powder, and locust bean gum mixing dry to avoid lumps.
Step 2
In a saucepan, heat slowly the whole milk to approximately 35-40 °C (95-104 °F).
Step 3
Rain the dry powder blend into the warm milk while whisking continuously. Add inverted sugar and heat to 82-85 °C (180-185 °F), holding for 2 minutes to activate the thickener.
Step 4
Remove from heat, add chopped 70% dark chocolate allowing it to melt in the residual heat, then incorporate the cold heavy cream.
Step 5
Homogenize with an immersion blender on high speed for 2 minutes, then rapidly chill below 4 °C (39 °F) over an ice bath.
Step 6
Age the mix in the refrigerator at 4 °C for 6 to 12 hours to let the mix rest.
Step 7
Give a brief blend and churn in your ice cream maker for 25-35 minutes until dense, velvety, and perfectly scoopable.
Secrets of TheRomanScoop
Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.
Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.