Cioccolato al Latte (Milk Chocolate)

Scaled yield: 1,195g

• Nonfat Dry Milk Powder 2.5% of recipe
  30g
• Granulated Sugar (Sucrose) 16.7% of recipe
  200g
• Dextrose 0.9% of recipe
  11g
• Cacao Powder 2.2% of recipe
  26g
• Tapioca Starch 1.5% of recipe
  18g
• Coarse Salt 0.2% of recipe
  2g
• Heavy Cream (36% fat) 14.2% of recipe
  170g
• Whole Milk (3.25% fat) 51% of recipe
  610g
• Karo Light Corn Syrup 2.2% of recipe
  26g
• Egg Yolk 2.2% of recipe
  26g
• Dark Chocolate (55-60%) 3.8% of recipe
  45g
• Dark Chocolate (85%) 2.6% of recipe
  31g

Allergens: dairy, eggs

Process

Method

1. 1

   Mix the nonfat milk powder, sugar, dextrose, salt, cacao powder and tapioca starch in a bowl.

2. 2

   Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid.

3. 3

   Whisk in the light corn syrup and egg yolk. Place the chopped chocolate into a separate heatproof bowl.

4. 4

   Transfer the base to a medium-sized saucepan and heat over medium heat, stirring constantly, until slightly thickened and reaches 85°C / 185°F, about 8–10 minutes.

5. 5

   Pour the hot mixture over the chocolate in the heatproof bowl and whisk until fully melted and incorporated. Then, lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to cool for 30–45 minutes, until no longer hot. To speed up the process, place the bowl in an ice bath, submerging most of it, and stir occasionally for 30 minutes (refreshing the ice as needed) before transferring to the refrigerator. Chill completely in the refrigerator—about 4 hours or overnight for improved texture.

6. 6

   Once the mixture has cooled completely and thickened further, whisk well and then pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer's directions. The gelato will expand and should spin until it's thick and creamy but still soft enough to scoop into a storage container, about 30 to 35 minutes.

7. 7

   Using a rubber spatula, scoop the gelato into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 3–4 hours. When ready, the gelato should be firm enough to scoop but soft in texture. Gelato is best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

8. 8

   Enjoy the gelato as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the gelato to soften outside of the freezer or in your refrigerator before eating.