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Chocolate Gelato

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.

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)
Cacao powder 21%300.0


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


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

16 thoughts on “Chocolate Gelato”

  1. 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?

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