Bacio (Chocolate-Hazelnut Kiss)

Scaled yield: 1,249g

• Nonfat Dry Milk Powder 2.8% of recipe
  35g
• Granulated Sugar (Sucrose) 16% of recipe
  200g
• Coarse Salt 0.1% of recipe
  1g
• Cacao Powder 2.4% of recipe
  30g
• Locust Bean Gum 0.1% of recipe
  1g
• Dextrose 1.1% of recipe
  14g
• Heavy Cream (36% fat) 15.4% of recipe
  192g
• Whole Milk (3.25% fat) 54.8% of recipe
  685g
• Karo Light Corn Syrup 2.4% of recipe
  30g
• Egg Yolk 1.3% of recipe
  16g
• Hazelnut Regina (PreGel) 3.6% of recipe
  45g

Allergens: dairy, eggs, tree_nuts

Process

Method

1. 1

   In a bowl, whisk together sugar, nonfat dry milk powder, salt, cacao powder, locust bean gum, and dextrose.

2. 2

   Add whole milk and heavy cream, then the light corn syrup and egg yolk. Whisk well.

3. 3

   Add the hazelnut paste (mix well first if separated), then add 60g of chopped & toasted hazelnuts (optional) and whisk thoroughly or blend briefly with an immersion blender.

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 base into a heatproof bowl. Press plastic wrap directly onto the surface, then cover. Refrigerate the base for at least 4 hours or overnight for best texture.

6. 6

   Whisk the base well, then churn for 35–40 minutes or per your machine's instructions.

7. 7

   Transfer to a container and garnish with chopped hazelnuts, if desired. 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.