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