Dark Belgian Power 80 Chocolate Gelato - Choco Base

There's nothing more delicious than real Italian ice cream. With this recipe, you'll be able to create authentic dark chocolate gelato completely from scratch: soft, smooth-textured and shiny. For the perfect end result we recommend using a Finest Belgian Dark Chocolate for an intense cocoa taste or a Single Origin Chocolate if you want sophisticated flavours and aromas. Store it in the freezer to achieve the perfect texture and gloss. Enjoy a lovely consistency with every scoop.

Level:: Easy
Makes:: 1 tub

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5.3 lb

hot water (70°-85°)
1.8 lb

MXD-ICE10SF
1.8 lb

Callebaut Dark Chocolate - Power 80 - 2.5kg Callets

Mix together with immersion blender for about 2 minutes.
Leave to rest in refrigerator (3-5°C) for about 30 minutes (Optional)
Pour into batch freezer and start churning.
Put in blast/shock freezer for 10 Min for more stability and better structure (Optional)