Created by: Ciro Fraddanno
CHOCOLATE GELATO
(MILK & EGG BASED)
Long shel*ife Good for freezing
Level: Easy
Makes: 1kg
While the 7avour of this classic gelato is slightly less
intense than gelato made without milk or eggs, the
body is much richer and more complex. Tips: To
achieve a better structure and mouthfeel, our Chef
recommends leaving the liquid sorbet mix to age
Good for freezing
before processing. It is also important to cool the
gelato immediately after processing in a batch
freezer. Leave it in the blast freezer for at least 15-20
minutes before serving. For longer storage, chill in a
blast freezer for 1 hour. What is the best cacao
powder? Plein Arôme Why? Medium and high
alkalised cacao powders bring more premium and
richer chocolate 7avours. Moreover, ice creams
prepared with high -at cacao powders take longer to
melt, offering better stability for service. That's why
we recommend using a Universelle cacao powder for
this recipe such as Plein Arôme. This cacao powder
delivers a mesmerizing round chocolate taste with
notes of caramel that perfectly match the rich 7avour
that egg yolks provide to the recipe. ScientiSc
recommendations: In the hot stage an emulsion with
the stick blender is strongly recommended to create
a perfect emulsion and maximum dispersion of the
stabilizer (in this case the locust itself bean gum) the
proteins and the Sbers. We strongly recommend
blending the base with an immersion blender while
the base is still hot. Doing so will create a perfect
emulsion and disperse the stabilizer (in this recipe,
locust bean gum), proteins and Sbres perfectly. Note
that the quantity of stabilizer may change if you
choose to use something other than locust bean
gum. You can Snd premixed stabilizer products that
are a combination of various thickeners and
emulsifying agents. If you choose to use one of these
products, follow the manufacturer's guidelines for
quantity and use. The main objective is to produce a
thick mix with a creamy and indulgent texture and
good stability. Exceeding the recommended amount
of stabilizer can produce a gelato that is gummy. In
the past, egg yolks were added in large quantities as
they played the role of structural agent due to the
presence of protein and fat. Today, yolks are added as
an emulsiSer and to enhance smoothness.
Depending on the recipe’s balance, it is possible not
to use an emulsiSer when using egg yolks.
Conservation:
3 days for the liquid mix at the temperature of +4°C
4/5 days maximum at the serving temperature of
-11/12°C (for a perfect structure) | 1 year maximum for
a long storage at -18/20°C
WRITE COMMENT
SAVE
CONTAINING: 1 STEPS
METRIC US
1. Chocolate custard gelato (with eggs)
FEATURED
INGREDIENTS
For an Optimal Taste and Visual Appeal of your
Finished Products
Where to buy
CACAO POWDER - PLEIN ARÔME 22-
24% - POWDER - 5KG BAG
Chocolate taste - Caramel notes - Autumnal Brown
MORE INFO
1. CHOCOLATE CUSTARD GELATO (WITH
EGGS)
Used products
549 g whole milk
130 g UHT Whipping cream 35% fat
35 g Egg yolk
Preparation
8. Warm up the milk, the cream and the yolks to
40°C.
Used products
25 g skimmed milk powder
120 g Sugar
80 g dextrose
0,25 g salt
1,25 g locust bean gum
60 g Cacao Barry Cacao powder -
Plein Arôme 22-24% - powder -
1kg bag
Preparation
8. Pre-mix together all the dry ingredients and stir
into the warm liquid
:. Mix well to avoid lumps and cook to 85°C to
pasteurize.
;. Emulsify well with an immersion blender. Chill to
4°C and allow to rest overnight, if possible.
<. Stir the gelato mix and churn (freeze) in a batch
freezer as a regular gelato.
=. Upon removing from the machine, stabilize the
structure by chilling it in a blast freezer for 15
minutes if it is to be sold immediately, otherwise
45 minutes for long storage.
>. 8 Store at -18°C. Serve at -11/12°C
GET INSPIRED WITH
MORE RECIPES
Expand Your Menu to Indulge Your Customers and
Boost your Sales
ALUNGA™ ICE CREAM
OCOA™ SOUR DOUGH ICE CREAM
ZÉPHYR™ CARAMEL CRUNCH GELATO
OCOA-EXTRA BITTER GUAYAQUIL NIB ICE
CREAM
VIEW MORE
COMMENTS ADD COMMENT
There are no comments yet.
About us
Contact us
Newsletter
Where to buy?
© 2021 - 2024
Terms & Conditions
Privacy & cookie policy
Cookie settings
