click on the image for a closer look
Chocolate gelato
Chocolate gelato is a creamy dessert, served frozen and cold. Gelato is similar to ice cream, and the gelato has a rich and distinctive taste of chocolate.
history
Gelato is credited to the famous painter, architect, and engineer, Bernando Buontalenti. In the 16th century, Buontalenti combined milk and eggs together to create the basis of gelato. As time developed, more and more flavours advanced, including the classic chocolate.
​
reflection
My family loved the chocolate gelato, and what is even better is that it wasn’t challenging to make. This recipe involved a minimal amount of ingredients, however as i don't have a gelato maker, it was a little bit more labor intensive, as I had to mix it every 30 minutes for multiple hours. The taste of the gelato made up for this! The gelato was smooth and creamy, however the chocolate taste was very rich and strong, so I couldn't eat too much at a time. Next time I would add less chocolate or cocoa powder to dull down the chocolate flavour slightly. Although having a bit of the chocolate gelato with the vanilla gelato evened it out to a balanced flavour. My family and I have eaten gelato before, so this wasn't new to us, but we were suprised that it could taste as good as stores. This recipe made quite a lot of servings, but the great thing was that it can be easily stored in the freezer.
Overall this is why my family rated the chocolate gelato from Italy an 8/10
Chocolate gelato recipe
serves: 8 hands on time: 30 mins freezing/resting time : 6 hours
Ingredients
​
3 cups whole milk
115g bittersweet chocolate, chopped
1/4 cup unsweetened cocoa powder
3/4 cup sugar
2 tbsp arrowroot
Method
-
Over medium heat, pour 2 cups of the milk into a medium saucepan. Remove from the heat when milk begins to simmer.
-
Add the chocolate to the milk and stir in until melted and combined.
-
Mix in the remaining 1 cup of milk, cocoa powder, sugar and arrowroot in a bowl, then pour into hot milk and chocolate mixture and stir until combined.
-
Return the saucepan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes.
-
Remove from heat and let it cool to room temperature. Transfer to a gelato container
-
Place the mixture in the freezer for about 5 hours. Every 30 minutes, remove the mixture from the freezer, and mix it with a whisk and put it back into the freezer.
-
Serve the gelato in a bowl and enjoy!