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 -

Dark Chocolate Gelato Base

Ingredients Preparation
  • 1bag(s)
    ChocoBase
  • 2400g
    hot water (70°-85°)
  • 800g
    811

OR

  • 800g
    Power 80
  • 800g
    Sao Thomé
  • 800g
    Madagascar
  • 800g
    Brazil
  • 800g
    Ecuador

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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