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.


Created by
  • Fabrizio Di Marzio -

Dark Chocolate Gelato Base


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.

Get in Touch