Chocolate Gelato
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- By The Pastry Depot
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Smooth and creamy gelato may just be the perfect sweet treat to cool you down in the heat of Summer!
By Ciro Fraddanno and Cacao Barry
Next time you want something sweet and chocolatey, try this classic gelato, which is much richer and more complex than gelato made without eggs or milk. Compared with American-style ice cream, gelato is typically made with more milk, less cream, and less air whipped into the base, creating a frozen dessert that feels rich without being overly heavy. Some traditional styles, especially milk-based or starch-thickened versions, skip eggs entirely for a lighter, clean-flavored result.
This chocolate gelato recipe takes a slightly richer approach by using both milk and eggs. The milk keeps the base true to gelato’s lighter, dairy-forward character, while the eggs add body, stability, and a custard-like smoothness that helps create a creamier texture and longer-lasting scoopability. For chocolate gelato, this style can be especially beneficial: the added richness helps carry the deep cocoa flavor while giving the finished gelato a luxurious, velvety finish.
The VIP (Very Important Powder): Callebaut Plein Arome Cacao Powder
Callebaut Plein Arome is the best cocoa powder to use for this delicious chocolate gelato – but, why? Medium and high alkalized cocoa powders bring more premium and richer chocolate flavors. Moreover, ice creams prepared with high-fat cocoa powders take longer to melt, offering better stability for service. That's why we recommend using a Callebaut Selection cocoa powder for this recipe, such as Plein Arome or Extra Brute. This cocoa powder delivers a mesmerizing round chocolate taste with notes of caramel that perfectly match the rich flavor that egg yolks provide to the recipe.
FEATURED PRODUCTS
Callebaut Chocolate Crispearls
Callebaut Chocolate Vermicelli
INGREDIENTS
549 g Whole Milk
130 g UHT Whipping Cream 35%
35 g Egg Yolk
25 g Skimmed Milk Powder
120 g Sugar
80 g Cuisine Tech or Sosa Dextrose
.25 g Salt
1.25 g Locust Bean Gum
60 g Callebaut Plein Arome Cocoa Powder 22-24%
DIRECTIONS
1. Heat the milk, heavy cream, and egg yolks to 40C.
2. Premix all dry ingredients, then blend into the warm milk, cream, and yolks.
3. Mix well to avoid lumps and heat to 85C to pasteurize.
4. Emulsify thoroughly using an immersion blender.
5. Chill to 4C and let rest overnight, if possible.
6. Stir the gelato mixture and process in a batch freezer just like standard gelato.
7. Upon removal from the machine, stabilize the structure by placing it in the freezer for 15 minutes for immediate uses or 45 minutes for long-term storage.
Serving
Serve this gelato at -11C to -12C. It can be served alone or add toppings or mix-ins like fresh berries, Callebaut Crispearls, Flakes, or Vermicelli, Sosa Wet Proof Crispies, or chocolate coffee beans. For special occasions, you can even add a touch of gold or silver leaf for a real gourmet experience!
Storage and Shelf Life
Store prepared gelato at -18C; serve at -11C to -12C. The liquid mix at the temperature of +4C for up to three days. It can be held at 4-5 days maximum at the serving temperature of -11/12C (for a perfect structure). Store for a maximum of one year at -18/20C for long storage.
Expert Tips
To achieve a better structure and mouthfeel, our Chef recommends leaving the liquid gelato mix to age before processing. It is also important to cool the gelato immediately after processing in a batch freezer. Leave it in the blast freezer for at least 15-20 minutes before serving. For longer storage, chill in a blast freezer for 1 hour.
We strongly recommend blending the base with an immersion blender while the base is still hot. Doing so will create a perfect emulsion and disperse the stabilizer (in this recipe, locust bean gum), proteins and fibers perfectly.
The quantity of stabilizer may change if you choose to use something other than locust bean gum. You can find premixed stabilizer products, like Cuisine Tech Uno, Sosa Prosorbet, and Sosa Procrema, that are a combination of various thickeners and emulsifying agents. If you choose to use one of these products, follow the manufacturer's guidelines for quantity and use. The main objective is to produce a thick mix with a creamy and indulgent texture and good stability. Exceeding the recommended amount of stabilizer can produce a gelato that is gummy. In the past, egg yolks were added in large quantities as they played the role of structural agent due to the presence of protein and fat. Today, yolks are added as an emulsifier and to enhance smoothness. Depending on the recipe’s balance, it is possible not to use an emulsifier when using egg yolks.
This silky gelato recipe delivers restaurant-quality results right from your kitchen, proving that with the right techniques and premium ingredients, anyone can master the art of Italian-style frozen desserts. Whether you're experimenting with seasonal fruit purees, rich chocolate bases, or creative flavor combinations, we hope this inspires your next sweet creation. Head over to the website for the finest gelato-making essentials, from shelf-stable fruit purees and premium chocolate to specialty tools that elevate every batch. Share your results with us on Instagram @thepastrydepotatl – we’d love to see what you whip up! Happy churning!
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