Experience authentic Dark Chocolate 55% Gelato is rich and velvety flavour with this step-by-step guide. Perfect for chocolate lovers, this recipe brings the taste of Italy into your home!
Quick Facts
Difficulty: Intermediate
Prep Time: 25 minutes
Maturation Time: 4 hours
Freezing Time: 4 hours
Yield: 1.2 L (approx. 6 servings)
Ingredients
Gelato Base
- 600 ml whole milk (3.5% fat)
- 250 ml heavy cream (35% fat)
- 130 g granulated sugar
- 30 g corn glucose syrup
- 5 g neutral stabilizer (e.g., guar gum or agar-agar)
Chocolate Mixture
- 100 g dark chocolate (55% cocoa, finely chopped)
- 20 g cocoa powder (unsweetened)
- 50 ml hot water
How to Make Dark Chocolate 55% Gelato
1. How to Make a Creamy Gelato Base
- First, combine milk, cream, and sugar in a saucepan. Next, add glucose syrup and heat gently, stirring frequently.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
Tip: If you don’t have a kitchen thermometer, look for tiny bubbles forming on the edges of the saucepan – this indicates the mixture is close to 85°C. - Now, mix the stabilizer with a teaspoon of sugar in a small bowl to prevent clumping. Gradually whisk this into the base and stir for 2 minutes.
- Then, Remove the saucepan from the heat and blend the mixture with an immersion blender for a smooth consistency.
2. Make the Chocolate Mixture
- In a heatproof bowl, combine the cocoa powder and hot water. As a result, you’ll create a smooth paste that blends seamlessly into the gelato base.
- Following, add the chopped dark chocolate to the cocoa mixture. Stir until fully melted and glossy.
3. Combine the Base and Chocolate
- Gradually whisk the chocolate mixture into the warm gelato base until fully combined.
- Quickly cool the mixture using an ice bath. Cover with plastic wrap touching the surface to prevent skin formation. Refrigerate the mixture for at least 4 hours to enhance flavour and texture before churning.
4. Finally Churn and Freeze the Gelato
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 25–30 minutes).
- Following, transfer the churned gelato to a freezer-safe container. Freeze for 4 hours to firm up.
Pro Tips
- Use high-quality dark chocolate for the most intense flavour.
- For example, a neutral stabilizer like guar gum or agar-agar prevents ice crystals and ensures a creamy texture.
- To maintain peak freshness, store your gelato in an airtight container. Furthermore, consume it within 3 days for the best flavour and texture.
FAQs About Homemade Gelato
Q: Can I make this recipe without an ice cream maker?
A: In addition to using an ice cream maker, you can freeze the mixture in a shallow container and stir every 30 minutes for 3–4 hours to mimic the churning process.
Q: Can I adjust the chocolate intensity?
A: Absolutely! To achieve a more intense flavour, opt for chocolate with at least 70% cocoa. On the other hand, for a creamier and sweeter taste, mix in some milk chocolate or reduce the amount of cocoa powder slightly. Don’t forget to balance the sweetness by adjusting the sugar accordingly.
Q: Can I substitute cocoa powder with melted chocolate?
A: You can, but cocoa powder adds depth to the flavour while maintaining the ideal consistency.
Serving Suggestions
Serve your gelato in a chilled glass bowl or a crunchy waffle cone. Elevate the experience with a garnish of dark chocolate curls, a sprinkle of sea salt, or even a hint of orange zest for a sophisticated touch. Pair it with a shot of espresso for an indulgent Italian affogato!
Final Thoughts
Making authentic Italian dark chocolate gelato at home is a delightful experience. Whether serving it as Crafting authentic Italian gelato at home is more than just making a dessert — it’s creating an experience that brings people together. Whether it’s a family gathering, a romantic dinner, or simply a quiet moment of indulgence, this dark chocolate gelato will leave a lasting impression. So roll up your sleeves, embrace the process, and enjoy every spoonful of this decadent treat!