JEAN’S BASIC CHOCOLATE GELATO
Ingredients 100g caster sugar 40g whole milk powder 15g bitter chocolate powder (use the best you can get) 320g blue top milk 135g cream 30g water 5g chocolate syrup (I used Monin) 2.5g xanthan gum Method Measure the dry ingredients into a bowl, then pour the liquids into the same bowl. Whisk or beat to combine. Pour into the moving churn and mix for 20-30 minutes until thick. Place in lidded container and freeze – it will go quite hard in the freezer but softens if you take it out 5 minutes before serving.