Recipes
Dark chocolate and intense milk gelatoby Salvatore Toma
Kind of sweet: Ice cream
Copyright photo
Component 1Dark Chocolate Gelato
Ingredients
| 770 g | sugar cane |
| 150 g | glucose syrup powder |
| 50 g | dextrose |
| 100 g | inulin |
| 12 g | carob seed flour |
| 190 g | Dark Cocoa Powder 22/24 |
| 740 g | Dark Chocolate Grand Cru Sur del Lago 72% |
| 2700 g | water |
Method
Pasteurize all the ingredients except for the chocolate, add it when the temperature of the base goes down at 85/90°C and let it rest at least 6 hours. Batch freeze and put into the blast chiller for 5 minutes. Decorate and put the gelato into the display case.
Component 2Intense Milk Gelato
Ingredients
| 1000 g | whole milk |
| 650 g | water |
| 325 g | sugar |
| 45 g | inverted sugar |
| 80 g | dextrose |
| 50 g | skimmed milk powder |
| 4 g | neutro |
| 75 g | yolks |
| 70 g | Dark Cocoa 22/24 |
| 150 g | Dark Chocolate Pro-Intense 60% |
| 150 g | Milk Chocolate Grand Cru Los Bejucos 46% |
| 6 g | cinnamon powder |
| 2 g | ground nutmeg powder |
Method
Pasteurize all the ingredients except for the chocolate, add it when the temperature of the base goes down at 85/90°C and let it rest at least 6 hours. Batch freeze and put into the blast chiller for 5 minutes. Decorate and put the gelato into the display case.
