Chocolate ice cream is an evergreen that cannot be missing from any artisanal ice cream shop. It is the flavor that more than any other tests the quality of the product and the skill of the ice cream maker. A good chocolate ice cream recipe, in fact, must enhance the cocoa and maintain a balanced, creamy and intense structure.<\/p>\n
In this article, we offer you a professional recipe for 5 kg of chocolate ice cream, ideal for those looking for a full-bodied product that is faithful to the artisanal tradition. Of course, to obtain an impeccable result, it is essential to use professional machinery, such as those by Innova Italia.<\/p>\n
Fresh whole milk: 2,600 g<\/p>\n
Fresh cream (35% fat): 800 g<\/p>\n
Granulated sugar: 600 g<\/p>\n
Dextrose: 200 g<\/p>\n
Skimmed milk powder: 150 g<\/p>\n
Bitter cocoa powder 22\/24: 150 g<\/p>\n
70% dark chocolate: 400 g<\/p>\n
Neutral for ice cream: 10 g<\/p>\n
Fine salt: 2 g (optional, to enhance the taste of chocolate)<\/p>\n
\n1. Preparation of the mixture<\/p>\n
In a large saucepan, mix the milk, cream, sugar, dextrose and skimmed milk powder. Start heating the mixture to about 40\u00b0C.<\/p>\n
2. Adding cocoa and neutral<\/p>\n
At 40\u00b0C add the sifted cocoa powder, neutral and pinch of salt. Mix carefully to avoid lumps and obtain a homogeneous mixture.<\/p>\n
3. Melting the chocolate<\/p>\n
Bring the mixture to 85\u00b0C. At this temperature, add the previously melted or finely chopped dark chocolate, mixing until completely melted. This step is crucial for pasteurization and homogeneity of flavor.<\/p>\n
4. Cooling and maturation<\/p>\n
Quickly lower the temperature to +4\u00b0C and leave the mixture to mature in the refrigerator or pasteurizer for at least 4-6 hours. Maturation improves the structure and stability of the ice cream.<\/p>\n
5. Churn<\/p>\n
Insert the mixture into the batch freezer. With Innova Italia machines, you can count on a controlled, fast and efficient batch freezing cycle, which guarantees an ice cream with a smooth and creamy consistency.<\/p>\n
Chocolate ice cream: a technical flavor that tells the story of quality<\/p>\n
It is one of the most chosen and valued flavors by customers<\/p>\n
It requires a perfect balance between sugars, fats and solids<\/p>\n
The type of cocoa and chocolate used completely changes the aromatic profile<\/p>\n
A good chocolate ice cream must have body, meltability and intensity without being heavy<\/p>\n
To obtain a chocolate ice cream that maintains all its qualities in the display case, it is essential to rely on technologies that guarantee precision, reliability and maximum hygiene. Innova Italia batch freezers, pasteurizers and combined machines are designed to facilitate every phase of the work in the laboratory:<\/p>\n
Precise and constant thermal control<\/p>\n
Automated and customizable cycles<\/p>\n
Reduction of production times<\/p>\n
Design that simplifies daily cleaning<\/p>\n
Chocolate ice cream is a testing ground for every artisanal ice cream shop. Thanks to this professional recipe and the use of high-quality machinery such as those of Innova Italia, you can create a product that expresses intensity, balance and craftsmanship, winning over customers with every taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
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