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Home / Chocoflan Gelato

Chocoflan Gelato

Chocoflan Gelato

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

  • Components Of Recipe
  • Cold Process
  • Hot Process
  • Chocolate Sponge Cake

Cold Process

2500g (88.2oz)
500g (17.6oz)
300g (10.6oz)
60g (2.1oz)
400g (14.1oz)
300g (10.6oz)
as needed
as needed
as needed

Method of Preparation

  1. Combine the , , , and in a bucket with an immersion blender.
  2. Mix the and together until smooth and no lumps remain. Add the combined powders to the blended milk preparation.
  3. Mix the base until very smooth and the powders are fully hydrated.
  4. Pour the base into a batch freezer and proceed following the machine's instructions.
  5. Extract the gelato into a frozen pan and place in the display case temporarily.
  6. Using a clean, frozen gelato pan, spread a thin layer of the gelato into the bottom of the pan.
  7. Place a layer of chocolate sponge cake (recipe follows) on top of the gelato.
  8. Generously soak the cake layer with the simple syrup.
  9. Place the pan in the blast freezer until the cake layer is frozen.
  10. Spread another thin layer of gelato on top of the frozen cake.
  11. Repeat this process until the pan is almost full and you have finished with a layer of gelato.
  12. Blast freeze the pan until it is very firm.
  13. Heat the to 35°C/95°F.
  14. Pour the heated glaze over the blast frozen gelato in a smooth, thin layer.
  15. Return the pan to the blast freezer just to set the glaze.
  16. Garnish the gelato pan as desired and place in the display case for serving.

Hot Process

2500g (88.2oz)
500g (17.6oz)
300g (10.6oz)
60g (2.1oz)
400g (14.1oz)
150g (5.3oz)
150g (5.3oz)
as needed
as needed
as needed

Method of Preparation

  1. Combine the , , , and . Warm to 40°C/104°F.
  2. Mix the , , and together until smooth and no lumps remain. Add the combined powders to the warmed milk preparation.
  3. Cook the base to 85°C/185°F.
  4. Remove the base from the heat and cool quickly to 4°C/39°F.
  5. Age the base under refrigeration for at least 6 hours, preferably overnight.
  6. Before freezing the gelato base, blend with an immersion blender to ensure the base is smooth and homogeneous.
  7. Pour the base into a batch freezer and proceed following the machine's instructions.
  8. Extract the gelato into a frozen pan and place in the display case temporarily.
  9. Using a clean, frozen gelato pan, spread a thin layer of the gelato into the bottom of the pan.
  10. Place a layer of chocolate sponge cake (recipe follows) on top of the gelato.
  11. Generously soak the cake layer with the simple syrup.
  12. Place the pan in the blast freezer until the cake layer is frozen.
  13. Spread another thin layer of gelato on top of the frozen cake.
  14. Repeat this process until the pan is almost full and you have finished with a layer of gelato.
  15. Blast freeze the pan until it is very firm.
  16. Heat the to 35°C/95°F.
  17. Pour the heated glaze over the blast frozen gelato in a smooth, thin layer.
  18. Return the pan to the blast freezer just to set the glaze.
  19. Garnish the gelato pan as desired and place in the display case for serving.

Chocolate Sponge Cake

450g (15.9oz)
150g (5.3oz)
150g (5.3oz)

Method of Preparation

  1. Combine with cream and milk in a mixing bowl with a whisk attachment.
  2. Mix until a smooth and creamy texture is obtained.
  3. Pour batter into a prepared half sheet tray.
  4. Bake at 177°C/350°F for 10-12 minutes.
  5. Allow to cool before using.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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