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80% Dark Chocolate Vegan Gelato with Water
Ingredients
- 2250ml Water
- 917g Power 80 Chocolate (SCC586)
- 750g of ChocoBase Dark Base Mix (SGC1000)
Method
This vegan dark chocolate gelato is a rich, satisfying treat, with a firmer structure thanks to the water. If you're looking for a creamier vegan chocolate ice cream option, try our recipe for using soya milk.
How to Make 80% Dark Chocolate Vegan Gelato with Water:
- Warm the water to 50°c
- Add the Dark ChocoBase Gelato base and blend with a high powered blender for 2+ minutes
- Add the Callebaut Power 80 dark chocolate and blend again until the chocolate is dissolved
- Then churn, decorate and store as you would normally
Enjoyed this recipe? Try rippling nut paste through and decorating with chopped nuts before storing!
Approximate costs
£22.49
4 kg batch
£0.56
100g
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith.
These recipe costs could be lower if you benefit from Keylink discounts.
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Callebaut
Callebaut Dark Chocolate Power 80
Easymelt Chips; Minimum Cocoa Solids 80%
SCC1586
Coming in with an 80% cocoa content, Callebaut power 80 offers an intense cocoa experience, balancing bitterness and fru...
In-stock: 207
£33.39
2.5kg bag
Callebaut
Dark ChocoBase Gelato Base Mix
Contains 10% Dark Chocolate
SGC1000
Create your signature flavour with Callebaut's Chocobase, specially crafted for artisan chocolatiers and gelato make...
In-stock: 23
£10.78
800g bag
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