CHOCOLATE GELATO

CHOCOLATE
GELATO
INGREDIENTS
7 g Cremodan SE 30 (Stabilizer)
130 g Powdered Milk
5 g Sugar
61 g Glycerin
108 g Inverted Sugar
6 g Extra Virgin Olive Oil
559 g Water
25 g Bottled Sea Water
90 g Guanaja Chocolate 70%
10 g Cocoa Powder
PREPARATION
01 In a mixing bowl, combine Cremodan, Powdered Milk, and sugar. Set dry
ingredients aside.
02 To make the gelato base, combine glycerin, inverted sugar, olive oil, water,
and bottled sea water. Whisk over medium heat until it thickens and
reaches 40˚C.
03 Pour dry ingredients (from Step 01) into saucepan. Whisk occasionally
until contents reach 85˚C.
04 Remove from heat and allow to cool to 60˚ C.
05 Add the Guanaja chocolate and cocoa powder. Mix with a blender.
06 Refrigerate solution for a minimum of 12 hours or until it reaches 5˚C.
07 Pour into ice cream machine.
08 When machine reads less than -7˚C, dispense gelato into a container. Place
in shock-freezer. When gelato reaches -18˚C, it is ready to be served and
should be transfered to a standard freezer for storage.
09 To serve, scoop gelato into a brand approved vessel and garnish.