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Chocolate Gelato

Chocolate Gelato adapted from the book Italian Artisanal Gelato by Donata Panciera.

Instructions

Cocoa Cream
Start by making the cocoa cream.
Add the water and the sugars to a pot and bring to a boil.
Add the sugar water to a planetary whisk and add the cocoa powder.
Whisk on high speed until the mixture has cooled to room temperature.
This makes 1000g but you will only use 200g in the gelato.

Gelato
Add all dry ingredients to a bowl and mix well.
Add the milk, cream, glucose syrup and cocoa cream to a pan.
Whisk in the dry ingredients.
Slowly heat to 83C/181F
Transfer to a zip-lock bag and chill in cold water or ice water.
Age in fridge overnight or at least four hours.
Run in ice cream machine.

I used Cremodan 500 as the stabilizer blend. You can use any commercial blend or your own favorite.
If you have different milk/cream you can recalculate in the software or here.

Cocoa Cream

IngredientWeight (g)
Water400.0
Sucrose150.0
Dextrose150.0
Cacao powder 21%300.0

Ingredients

IngredientWeight (g)Amount (%)
Milk (3.0%)501.650.16
Cream (40.0%)100.810.08
Skim milk powder38.43.84
Dextrose20.02.00
Glucose syrup28.82.88
Sucrose106.410.64
Stabilizer blend4.000.40
Cacao Cream200.020.00

Data

NameAmount
Butter fat5.6 %
Total fat6.8 %
MSNF8.6 %
TSNF34.3 %
Total solids41.2 %
POD191.6
Freezing point-3.5°C, 25.7°F
Weight1000.0 g
Final weight1000.0 g

15 thoughts on “Chocolate Gelato”

  1. Hi firstly this site is fantastic, the work you have put into the ice cream calc software is staggering. I’m currently working on setting up a gelato business in Scotland and have been using your software to great effect. I’m just having difficulty adding new ingredient to the list, i can only source Cacao Powder at 23%, not the 21% in your recipe. When I add and set cocoa solids at 77g it automatically fills in other solids at 77.00g where water content is 0g and total solids is 100g throwing the calculation out. Is this my error or software issue as it doesn’t have this for your existing Cacao Power 21%?

    1. Hi,

      Ok, the Cacao Powder 21% is actually wrong in the database. I will fix that!
      Cocoa solids are just an information value, it is not used when summing up Total Solids.
      TotalSolids=OtherSolids+TotalFat+TotalSugars+Stablizers+Salt+Alcohol+Protein
      So the CocoaSolids is actually included in OtherSolids to keep the TotalSolids/Water balanced.
      If you explain what calculation is not working I can look into that?

  2. Hi, I am looking to make good quality Chocolate soft serve, can I use this recipe to make soft serve Ice cream. The overrun on my softserve machine is not very high.

    Thanks.

    1. I don’t know much about soft serve machines so I really can’t say how well it will work.
      The recipes I have seen has a bit lower total solids 30-35% and I think you need to check what stabilizers work for soft serve.
      But if you give it a try please let me know how it worked out.

      1. For the Cocoa Cream after boiling the sugar and water should i cook the cocoa powder on the stove or take it off the heat and then mix it.

        1. You need a planetary whisk then just follow the instructions.
          1. Add the water and the sugars to a pot and bring to a boil.
          2. Add the sugar water to a planetary whisk and add the cocoa powder.
          3. Whisk on high speed until the mixture has cooled to room temperature.

      2. Great recipe! What temperature do you typically pull this out of the machine? I have the Pola 5030 and by -8.5c the blades had stopped. Great site and great software, I love it!

        1. Hi Andrew,
          Thanks a lot! I have the 5030 as well.
          I don’t measure the temp nowadays. I pull it just before the blades stop.
          Usually the dasher starts to move slower and maybe stops for a short while that’s when I pull it.
          You can also see on the mix when it’s time, it releases from the sides of the bowl and looks dry.
          But usually the temp should be a bit lower than -8.5C, how did you measure the temp? I use an IR laser temp meter.
          //Patrik

          1. I used an IR thermometer as well. It is a used machine and this is the first batch I ran through it. I thought that -8.5 temp wasn’t quite low enough. Would have assumed about -11?

        2. Hello, how about gelato with actual chocolate? The antifreazing power of chocolate is commonly used as “negative” value, but in your tool you can’t go below 0. So we should correct Hardening Factor manulay? IF yes, by how much? Beacuse values are few C degree off the actual “serving temperature”.
          I realy appriciate your work, great tool!

          1. Hello,

            In older versions i used negative PAC for chocolate and nuts. In newer versions this has been replaced with a hardening factor.
            Under the hood it works exactly like a negative PAC so it should be identical.

            Edit. I noticed the PAC and POD can not be set <0. I will change that in the next version so you can set any value if you like. (Thanks for reporting this).

            If you add your own ingredients there are buttons in the edit ingredient dialog to set this value for chocolate and nuts.
            HF for chocolate is calculated as CacaoFat*0.9+CacaoSolids*1.8 and for nuts it is OtherFat*1.4. These calculations is from the Corvitto book.
            Then when calculating hardness the actual PAC used for an ingredient is PAC-HF. For example my Chocolate 70% has a PAC=30 and HF=87.8 so the actual PAC used for hardness is 30-87.8=-57.8.
            I'm not sure what you mean by your last statement. If you compare my calculations with some other calculator you have to give me more detailed information for me to be able to analyze and answer why it is different.
            My serving temp calculations are based on the temperature at 70%-75% frozen water.

        3. I dont use skim milk powder but I use whole milk powder (3.5% fat) instead of milk. My cream has just 17% fat.
          Is it still possible to make this gelato?
          how do I calculate cacao cream in your calculator?

          1. If your cream is 17% fat use 300g milk and 300g cream. The skim milk powder is fine, keep it the same.
            I don’t understand what you mean with the cacao cream? It is in the recipe how you make it?
            Maybe this is what you mean? I made a post on how to create an ingredient from a recipe.
            Convert recipe

            1. Thanks a lot. My problem was inserting the cocoa cream in the calculator. Now I`ll figure it out by using the balance tool.

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