After finding the benefits of using stabilisers in my water-based lemon gelato, I decided to try and repeat success with chocolate gelato. My first attempt showed that the reduced amount of cream and sugar led to a gelato mixture susceptible to crystallizing into a dense frozen mass. Because I am using a stabiliser this time, I decided to cut cream completely out of my mixture. I also switched to whole milk instead of almond milk to see how the texture would be affected.
So in todays mixture I used whole milk, sugar, egg yolks, cocoa powder, bittersweet chocolate and a stabiliser. As far as flavor, I think it could have used more bittersweet chocolate, maybe double the amount. The texture of the gelato out of the ice cream maker was ideal. The stabiliser prevented crystallized chunks so I think once it's given a nice freeze the texture will be smooth like Italian gelato. In the next weeks I plan to try one more attack at a chocolate gelato flavor but either substitute half of the milk for water or almond milk.
No comments:
Post a Comment