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Chocolate gelato ｜ Coris Cooking Channel's recipe transcription

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coris cooking

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Ingredients

milk : 700g
Granulated sugar : 100g
Pure cocoa powder : 60g
Sweet chocolate : 100g

Time required

30minutes

Procedure

1) Mix pure cocoa powder and granulated sugar 00:21
Put pure cocoa powder and granulated sugar in a bowl and mix well with a whipper.
2) Add milk and mix 00:41
Divide the milk into 3 portions and mix well each time.
3) Finely chop the chocolate 01:22
Finely chop the chocolate and put it in a hand pan with 2. Heat on medium to high heat, and always heat while mixing while gently rubbing the bottom of the pot with a rubber spatula. Turn off the heat when all the chocolate has melted.
4) Strain 02:11
Filter with a fine mesh strainer net and place in ice water to cool to about 30 ° C.
5) Freeze 02:43
Place in a zip lock and freeze in the freezer. Knead the frozen gelato by hand to loosen it, and put it in the freezer again for 3 hours or more to freeze it.
6) Smooth 04:21
Put in a bowl and lightly loosen with a spatula. Mix with a hand blender until the gelato is soft and smooth. Put it in a tapper and store it in the freezer.

Point

・ If you do not have a fine strainer net, you can use an ordinary strainer net or a colander.
・ Close the closing opening of the zip lock tightly, and be careful not to let the liquid leak with the closing opening facing up.
・ Chocolate gelato is very hard and hardens when it cools because it contains chocolate, so bring it to room temperature a little and loosen it when it becomes hard enough to knead. If it is cold, use work gloves to knead it or use a rolling pin to loosen it.
・ If you don't have a hand blender, you can use a food processor instead. If you don't have such a device, you can loosen it by hand and knead it, or you can use a rolling pin to knead it from the top of the zip lock to make it smooth.
・ When eating, use a scoop or spoon to scoop up the gelato and place it in a chilled bowl.