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  2. Haiti & Café Crokine Chocolate Bar

Dark Chocolate Gelato 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.

Recipe

Created by
  • Fabrizio Di Marzio -
  1. Dark Chocolate Gelato Base

Dark Chocolate Gelato Base

OR

Mix together with immersion blender for ± 2 mins.
Leave to rest in refrigerator (3-5°C) for ± 30 mins
Pour into batch freezer and start churning.
Put in blast/shock freezer for more stability and better structure.
4 kg (± 4.5 L) of gelato ready to serve.

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