In most parts of the world vanilla is the most sold ice cream flavor and chocolate second. Indeed a very good reason to have chocolate gelato in your dessert repertoire. If you open our freezer at home, you will usually find chocolate and pistachio gelato.
For chocolate gelato I prefer not to use egg yolks as these can hinder the pure and true chocolate flavor. However, when you do not use egg yolks, an ice cream stabilizer is needed to ensure a smooth emulsion. In chocolate gelato and many of my other chocolate preparations, I use a small amount of coffee extract to enhance the chocolate flavor. It is no secret that all chocolate manufactures use either real or artificial vanilla extract in their chocolate because it makes it more delicious. To make chocolate gelato I like to add vanilla (even though it is already present in the chocolate) to complete the flavor.
|1 quart 3 oz||Milk||1 Lit|
|3 oz||Extra fine granulated sugar||90 g|
|0.17 oz||Ice cream stabilizer||5 gram|
|1.5 oz||Non fat milk powder||45 g|
|3 oz||Invert sugar||90 g|
|0.33 oz||Coffee extract||10 g|
|10 oz||Chocolate (56-60% cocoa mass)||300 g|
- Pour milk in a saucepan and heat to 85°F (30°C). Combine the sugar and stabilizer very well and whisk into the milk. Split and add the vanilla bean. Whisk in the milk powder and invert sugar and heat to 183°F (82°C). Add the coffee extract and a pinch of salt. Set aside for 5 minutes.
- Pour onto the (Chopped) chocolate and use an immersion blender to homogenize the mixture.
- Allow to mature for 4 hours minimum or overnight before churning.
- When churned spread into desired thickness on a pre-chilled silpat lined sheet pan and freeze overnight. Cut into desired size and place on a bed of chopped pistachios.
- Decorate with mango sauce and chocolate caramel tuile.
This article: recipe chocolate gelato