Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Food
    • Beverages
    • Books
    • Gift Ideas

Chocolate Gelato

by Rita Ghantous February 22, 2021
485
DESSERT

CHOCOLATE GELATO

BY  JOCELYNE GEMAYEL TCHOPOURIAN
BY ORSOBIANCO
Serves 6-8 | Preparation Time 2 hrs
orsobianco
INGREDIENTS

• 500 g fresh whole milk
• 25 g cream, 35%
• 160 g sugar
• 45 g unsweetened cocoa powder
• 40 g dark chocolate, 72%

PREPARATION

1. Using a small casserole dish, heat the milk until 40°C, add the cream and heat until 45°C.
2. Mix together the sugar and cocoa and add them to the milk and cream mixture. Make sure the cocoa powder is smooth and without any lumps. If necessary, use a sieve.
3. Heat until the mixture reaches 90°C, while constantly stirring to avoid burning the milk.
4. At 90°C, add the chocolate pieces and continue stirring. When the temperature reaches 95°C, remove from heat and put the casserole dish in a deep bowl filled with ice, while stirring constantly.
5. The temperature should drop to at least 20°C in an hour or so.
6. Pour the mixture in your sorbetiere and follow the instructions for your machine.
7. When the machine finishes its cycle, serve the chocolate gelato immediately or transfer to an airtight container and put in the freezer.
8. Add chocolate chips to the gelato before putting it in the freezer for a delicious alternative.

TIPS

I use Callebaut chocolate 72% and like to mix this chocolate gelato with some raspberry sorbet and chocolate sauce. It’s divine!

MORE RECIPES FROM THE AUTHOR

Laban, Honey & Oat Gelato

Melon Sorbet

Lemon Zest Sorbet

Vanilla Gelato

OTHER RECIPES FROM THE HARD COPY

Grilled trip tip

Grilled Flank Steak

American Grilled Striploin

 

Chocolate GelatoGelatoice creamJocelyne Gemayel TchopourianOrso BiancoorsobiancoOrsobianco GelateriaTF hard copy 2020TF hard copy recipesTF28
0 FacebookTwitterPinterestEmail

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Keep in touch

Facebook Twitter Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

About Us

A gastronomy & lifestyle publication & online platform that unwraps the latest concepts, recipes & places to eat & drink

Promotion Image
Promotion Image
Promotion Image

OUR PUBLICATIONS

Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

  • Facebook
  • Twitter
  • Instagram
Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more
  • Contact Us
  • Magazines

@2022 - All Right Reserved. Designed and Developed by Borninteractive


Back To Top
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Food
    • Beverages
    • Books
    • Gift Ideas
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Food
    • Beverages
    • Books
    • Gift Ideas