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1
Chop the Laica Block
Using a knife, chop the Laica 50% Extra Dark Chocolate Block into fine shavings and gather them in a large bowl: the finer the pieces, the more evenly they will melt.
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2
Heat the base
In a small saucepan, mix the sugar, sifted cocoa and salt, then pour in the milk, cream and honey. Heat over a medium flame, whisking constantly, until just below boiling point (around 85 °C).
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3
Emulsify with the chocolate
Pour the hot base over the chopped chocolate in three additions, stirring from the centre outwards until the mixture is smooth, glossy and free of lumps.
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4
Chill
Cover with cling film pressed directly onto the surface and leave to cool, then transfer to the fridge for at least 4 hours (ideally overnight): a thoroughly chilled base churns into a creamier gelato.
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5
Churn in an ice-cream maker
Pour the chilled base into an ice-cream maker and churn for 25-30 minutes, until the gelato is thick and velvety. Serve straight away while soft, or firm it up in the freezer for 30 minutes.
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6
Without an ice-cream maker
Pour the base into a shallow, wide container and place it in the freezer. Whisk vigorously every 30 minutes for around 3 hours to break up the ice crystals and achieve a creamy texture.
Tip from the lab
Laica’s 50% Extra Dark Chocolate Block strikes the perfect balance for gelato: dark enough to give it character, rounded enough to stay creamy even when frozen. For an even more professional result, fold in a few coarsely chopped shavings of the Block at the end of churning: it creates an all-dark stracciatella effect.
The ingredient that makes the difference.
Chocolate drops, blocks and pastry bars: Laica chocolate designed for your kitchen.
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