Directions
- 1In a big bowl, put the chocolate.
- 2In a small bowl, put sugar and ice cream stabilizer.
- 3In a pan, put milk, glucose.
- 4Add in the pan skim milk powder, dextrose, and cocoa powder.
- 5Put the pan on a medium heat and whisk constantly until 45°C.
- 6Add ice cream stabilizer and whisk until 85°C.
- 7Immediately remove it from the heat.
- 8Pour over the chocolate and blend it for one minute to a smooth paste.
- 9Cool down quickly. Put the mix in a vacuum forming bag or a sandwich bag and put the bag in a bowl of ice water for some minutes, stir every few minutes.
- 10Refrigerate it overnight to mature the gelato base.
- 11Blend the base once again.
- 12Pour into a gelato or ice cream machine and churn for 15-30 minutes until it is a nice thick consistency.
Ingredients
- 1 big bowl chocolate
- 1 small bowl sugar
- 1 small bowl ice cream stabilizer
- 1 pan whole milk
- 1 pan glucose
- 1 small bowl skim milk powder
- 1 small bowl dextrose
- 1 small bowl cocoa powder
Equipment
big bowlsmall bowlpanwhiskdigital thermometervacuum forming bag or sandwich bagice watergelato or ice cream machine
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