100% Chocolate Gelato - Cocoa Mass Gelato

100% Chocolate Gelato is something mentioned to me by a Chocolate maker, it was debated by others after the question was asked but I hadn't tried it so...........here we go!

So what is 100% Chocolate?

Simply put, it is the cacao beans that have been fermented/dried, de-shelled, crushed and ground to a super fine liquor. It is then shaped in to bars/slabs, shapes etc and sold. No added sugars or milk or vanilla, just pure cacao.

On it's own, its SUPER bitter and not nice to eat but how on earth does it work so well in this gelato recipe?

It based on an "Old" italian recipe but swapped out with cocoa mass or 100% chocolate.

What do you need for this recipe?
Milk 650g (11.7g)
Sugar 200g
100% chocolate 128g
3.5g stabiliser

Emulsify in blender, this is an important step so do not miss this.

It's ALL flavour, the actual chcocolate really shines through. Be carefull what chocolate you use here though, it needs to be a good quality one that super smooth and weel produced.

If I were to make any adjustments to the recipe, I would add 30g of Dextrose so soften it ever so slightly.

What to watch next:

If you want to watch our 1st Episode of the Chocolate Series, check this link:
   • Chocolate Ice Cream and where to start  

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If you want to know the difference between Ice Cream & Gelato, check out this link:
   • What is Gelato vs Ice Cream? Differen...  

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I used Willie's Cacao fromt he UK, I think it might be available in other countries though.
https://www.williescacao.com/

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