Chocolate Gelato Jocelyne Gemayel Tchopourian

Ingredients

• 500 g fresh whole milk

• 25 g cream, 35%

• 160 g sugar

• 45 g unsweetened cocoa powder • 40 g dark chocolate, 72%

Preparation

1. Using a small casserole dish, heat the milk until 40°C, add the cream and heat until 45°C.

2. Mix together the sugar and cocoa and add them to the milk and cream mixture. Make sure the cocoa powder is smooth and without any lumps. If necessary, use a sieve.

3. Heat until the mixture reaches 90°C, while constantly stirring

to avoid burning the milk.

4. At 90°C, add the chocolate pieces and continue stirring.

When the temperature reaches 95°C, remove from heat and put the casserole dish in a deep bowl filled with ice, while stirring constantly.

5. The temperature should drop to at least 20°C in an hour or so.

6. Pour the mixture in your sorbetiere and follow the instructions for your machine.

7. When the machine finishes its cycle, serve the chocolate gelato immediately or transfer to an airtight container and put in the freezer.

8. Add chocolate chips to the gelato before putting it in the

freezer for a delicious alternative.

A late but successful starter, Jocelyne didn’t even consider entering the world of entrepreneurship until after she’d had her first child. Today she is the co-owner and creator of Orsobianco sarl, one of Lebanon’s leading gelato producers, which she has been managing now for 10 years. Jocelyne’s passion for her business has its roots in her love of gelato as a child and has also benefited from an alternative approach to thinking, which she puts down to time spent working in several large-size companies. She describes running the business as hard work and challenging, but also rewarding. Orsobianco has grown at an annual rate of between 10 and 20 percent. Jocelyne’s plans including bringing Orsobianco to the whole of Lebanon and beyond.

Jocelyne’s motto "Believe in yourself and trust your instinct"