Cioccolato e Peperoncino (Chocolate and Red Chili Pepper)

Scaled yield: 1,000.5g

• Nonfat Dry Milk Powder 1.8% of recipe
  18g
• Granulated Sugar (Sucrose) 17% of recipe
  170g
• Dextrose 1% of recipe
  10g
• Cacao Powder 2.2% of recipe
  22g
• Tapioca Starch 1.5% of recipe
  15g
• Coarse Salt 0.2% of recipe
  2g
• Ground Cinnamon 0.2% of recipe
  2g
• Ground Cayenne Pepper 0.1% of recipe
  1.5g
• Heavy Cream (36% fat) 14.5% of recipe
  145g
• Whole Milk (3.25% fat) 51.5% of recipe
  515g
• Karo Light Corn Syrup 3% of recipe
  30g
• Dark Chocolate (100%) 1.8% of recipe
  18g
• Dark Chocolate (55-60%) 3% of recipe
  30g
• Egg Yolk 2.2% of recipe
  22g

Allergens: dairy, eggs

Process

Method

1. 1

   Mix the nonfat dry milk powder, sugars, salt, cacao powder, cayenne pepper, cinnamon, 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 yolks.

4. 4

   Put both kinds of dark chocolate into a separate glass or heatproof bowl that's large enough to hold the entire base once it has finished cooking. Set aside and begin cooking the base.

5. 5

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

6. 6

   Pour half of the hot base into the bowl containing the chocolate and whisk to melt the chocolate and incorporate it into the mixture. Finish by carefully whisking in the rest of the hot base, making sure all of the chocolate is fully melted and mixed in.

7. 7

   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.

8. 8

   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 25 to 35 minutes.

9. 9

   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.

10. 10

    Garnish with red pepper flakes (optional) & 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.