Chocolate Gelato
| GRAMS | OUNCES | INGREDIENTS |
| 3000g | 105.8oz | whole milk |
| 300g | 10.6oz | heavy cream |
| 540g | 19.0oz | sugar |
| 100g | 3.5oz | PreGel Dextrose |
| 100g | 3.5oz | PreGel Nonfat Dry Milk |
| 150g | 5.3oz | PreGel Base Sublime |
| 400g | 14.1oz | PreGel Prontociocc Traditional Paste |
Topping
| As Desired | PreGel Krokito Crok Arabeschi |
| As Desired | PreGel Gran Stracciatella Reale Milk Arabeschi |
METHOD OF PREPARATION
- Mix all ingredients together.
- Blend with immersion blender.
- Heat the mix to 85°C/185°F
- Let the mix age and hydrate for ½ hour (preferred).
- Pour in batch freezer and freeze.
ASSEMBLY
Extract half the gelato into a gelato pan and spread evenly into the bottom of the pan to make a flat layer.
Spread desired amount of PreGel Krokito Crok Arabeschi onto the gelato to make a flat layer.
Extract the remaining gelato from the batch freezer and spread evenly into the gelato pan.
Spread desired amount of PreGel Krokito Crok Arabeschi on the gelato to make a flat layer.
Place in freezer or blast freezer (preferred).
Melt PreGel Gran Stracciatella Reale Milk Arabeschi.
Pour PreGel Gran Stracciatella Reale Milk Arabeschi on top of the pan to make a flat layer.
Please in freezer or blast freezer to allow top to harden.
Using a gelato spatula, crack the top layer of Straciatella into chunks as desired, and decorate as desired.