Chocolate gelato

This chocolate gelato combines cocoa powder and dark chocolate, two ingredients that contribute in different ways. Cocoa provides intensity and roasted notes, while dark chocolate also brings cocoa butter, sugar and additional solids that directly affect the structure of the mixture.

For this reason, the chocolate is not simply heated together with all the other ingredients. After pasteurisation, the hot base is poured over the chopped chocolate and blended thoroughly to create an emulsion before cooling. This step helps produce a more homogeneous texture and a rounder perception of the chocolate.

The dairy base also differs from many standard milk gelatos. The amount of cream remains relatively low because a significant part of the fat is already supplied by the dark chocolate. The aim is therefore to achieve a full chocolate flavour without making the gelato unnecessarily rich or heavy, maintaining the familiar profile of a classic dairy-based chocolate gelato.