CHOCOLATE GELATO (MILK & EGG BASED)

While the flavour 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 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 flavours. 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 flavour that egg yolks provide to the recipe. Scientific 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 fibers. 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 fibres perfectly. Note that the quantity of stabilizer may change if you choose to use something other than locust bean gum. You can find 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 emulsifier and to enhance smoothness. Depending on the recipe’s balance, it is possible not to use an emulsifier when using egg yolks.