Description
Dark chocolate gelato made with chocolate couverture and filled with chocolate chips. Absolutely delicious.
Ingredients
Units
Scale
- 180g of Callebaut 811
- 450g whole milk
- 160g full cream
- 50g glucose syrup or golden syrup or simple syrup
- 10g milk powder
- 150g sugar
- 1.5g stabilizer
- tiny bit of sweet chili powder (optional)
- chocolate chips for that extra dimension
- some leaves of mint or basil for decoration
Instructions
- Mix the stabilizer with the sugar and the milk powder so there are no more lumps and everything is evenly mixed.
- Put milk, cream, syrup in a cooking pot (double capacity that you are making).
- Add the stabilizer/sugar/milkpowder mixture.
- Add the optional chili powder if you want
- Heat it till just over 80 Celsius (175 Fahrenheit).
- Keep it over 80 Celsius (175 Fahrenheit) for at least 30 seconds while stirring the mixture well (I use a whisk).
- Take the pot of the stove.
- Add the chocolate (Callebaut has nice callets that dissolve super fast).
- The temperature will drop quickly because of the callets.
- Keep stirring till all the chocolate has completely melted.
- Put the pot with the ice cream mixture in a large bowl of ice water in order to cool the mixture as quickly as possible. Refresh the ice water when it feels warm.
- Put the mixture in the fridge and let it cool completely down.
- Take it out of the fridge and put it in the ice cream machine.
- Churn it in your ice cream machine
- When the ice cream is almost done, add chocolate chips if your machine allows it
- Otherwise you can manually add when serving or before storing.
- Serve straight from the machine or let harden in the freezer.
- Bon appétit!
Notes
You can use any high quality couverture whether it be Callebaut, Valrhona, Felchin, Cacao Barry for example.
It is possible to change the couverture for milk or white chocolate couverture. Recipe and the way you make it is exactly the same.
Adding a hint of sweet chili powder gives an extra dimension to the ice cream. Use very little as this is not about making chili ice cream but enhancing the taste of chocolate.
- Prep Time: 60
- Cook Time: 10
- Category: Gelato
- Cuisine: Italian