Gabin Chocolate Gelato

 Chocolate Gelato

• 605.5 g Milk
• 70 g Cream 35%
• 5 g Skim Milk Powder
• 50 g Cocoa Powder
• 125 g Sucrose
• 23 g Dextrose
• 22 g Dry Glucose Powder
• 5 g Stabilizer
• 70 g Embassy Oceanic Dark Chocolate 65%

Method

1. Add all the ingredients except the Embassy Oceanic Dark Chocolate 65% to a pan.
2. Blend with a hand blender until well combined and slightly frothy.
3. Heat the mixture to 83°C, then turn off the heat.
4. Add the Embassy Oceanic Dark Chocolate 65%.
5. Blend with a hand blender until well combined and slightly frothy.
6. Cover with plastic wrap pressed directly onto the surface and chill to 4°C.
7. Churn in the gelato machine.

Assembly

1. Place a Chocolate Gabin and pipe the gelato onto it.
2. Close with another Chocolate Gabin.
3. Let it set until firm.
4. Cut into individual gabin.