Gelato · Chocolate, Nuts & Coffee · Nº 15
Dark Chocolate 70%
Cioccolato fondente
Made for those who order the darkest thing in the case. A heavier dose of 70% couverture layered over cocoa reads almost like a frozen truffle, yet it still scoops cleanly.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the skim milk powder, cocoa powder, sugar, dextrose and stabilizer together so the cocoa cannot clump.
Combine milk and cream in a pan and warm to 113–122 °F (45–50 °C). Rain in the dry mix while stirring, then heat to 201 °F (94 °C) and stir 30 seconds off the heat.
Put the couverture buttons and invert sugar in a tall container, pour the hot base over them and wait 20 seconds, then use an immersion blender, keeping its head submerged, until the chocolate is fully emulsified and the base is smooth and glossy.
Cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
