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.
Would it be ok to mix the coco powder with the sugar then add to water and boil or does even need to boil or just hot enough to melt sugar and combine?
icecreamcalc
This recipe requires you to make the cocoa cream and it needs to boil then mixed in the planetary whisk until room temperature.
There are of course other recipes you can use but this recipe uses the cocoa cream.
But feel free to experiment. However heating the cocoa and mixing it “blooming” will bring out the flavor and enhance texture.
Ellis Rodriguez
Thank you, but I don’t have a planetary whisk, what can I do instead?
thanks for the great tool.btw while calculating the PAC and NORMALIZED PAC in the recipe table it is not considering the hardness factor to find the final PAC.that we have to do manually
icecreamcalc
Yes that’s correct the hardening factor is not included in the normalized PAC, it’s only used for the serving temp calculations.
Recipe looks great! But i’m curious as to your actual blend of stabilizers you use for gelato? I’m used to using LBG + Guar + Lambda Carrageenan (.8 .4 .2) for my ice creams, but should I tweak this when making a gelato? Thanks!
Hi many thanks for looking at this and explaining its helped me understand my error. Made this recipe following your ingredients, too say it was fantastic is an understatement., possibly just a little rich for our tastes here, will try again and reduce the cacao cream content and balance back out. I’m also trying to use sweet cream buttermilk powder in addition to skim milk powder as there is both a slightly higher fat content and an additional lecithin content. Could you please look at your spreadsheet (again may be my lack of understanding) but water content should be similar to skim milk powder but seems significantly higher. Please let me know if you would prefer I message differently than posting here?
Would it be ok to mix the coco powder with the sugar then add to water and boil or does even need to boil or just hot enough to melt sugar and combine?
This recipe requires you to make the cocoa cream and it needs to boil then mixed in the planetary whisk until room temperature.
There are of course other recipes you can use but this recipe uses the cocoa cream.
But feel free to experiment. However heating the cocoa and mixing it “blooming” will bring out the flavor and enhance texture.
Thank you, but I don’t have a planetary whisk, what can I do instead?
Use some other whisk and whisk until room temp.
hi,,
thanks for the great tool.btw while calculating the PAC and NORMALIZED PAC in the recipe table it is not considering the hardness factor to find the final PAC.that we have to do manually
Yes that’s correct the hardening factor is not included in the normalized PAC, it’s only used for the serving temp calculations.
Recipe looks great! But i’m curious as to your actual blend of stabilizers you use for gelato? I’m used to using LBG + Guar + Lambda Carrageenan (.8 .4 .2) for my ice creams, but should I tweak this when making a gelato? Thanks!
That works fine.
Can you share more Gelato recipe’s from Italian Artisanal Gelato by Donata Panciera.
Hi many thanks for looking at this and explaining its helped me understand my error. Made this recipe following your ingredients, too say it was fantastic is an understatement., possibly just a little rich for our tastes here, will try again and reduce the cacao cream content and balance back out. I’m also trying to use sweet cream buttermilk powder in addition to skim milk powder as there is both a slightly higher fat content and an additional lecithin content. Could you please look at your spreadsheet (again may be my lack of understanding) but water content should be similar to skim milk powder but seems significantly higher. Please let me know if you would prefer I message differently than posting here?