Chocolate Gelato Test

• 1
  Whole Milk— 520 g
• 2
  Fresh Cream 35%— 180 g
• 3
  Dark Chocolate 70%— 110 g
• 4
  Cocoa Powder 10-12%— 25 g
• 5
  Sugar (Sucrose)— 93 g
• 6
  Sugar - Dextrose— 46.4 g
• 7
  Non-Fat Dry Milk— 30 g
• 8
  Stabilizer (Neutral)— 3.5 g
• 9
  Salt— 1 g
• 10
  Mandarin Orange Juice— 50 g
• 11
  Triple Sec— 10 g

1. Mix sugars, NFDM, cocoa, stabilizer, and salt to combine. 2. Bring milk and cream to 105F. Add dry ingredients. 3. Bring to 185F for 1 min. Use the immersion circulator the entire time. 4. Add chocolate and zest after pasteurization but before cooling. 5. Age overnight 6. Add juice and triple sec. 7. Strain and churn