Also depends on what country the beans are from. We did the 100% cacao mass and made gelato using Peruvian sugar and Peruvian cacao beans ❤ great video Nick!
Gonna be honest, I don’t know that much about chocolate apart from how to eat it 😂. This year I want to learn more though, I want to try different types of chocolate and see how they compare.
@PolarIceCreamery Just made this. I did go with the suggested additional 30g of dextrose. I substituted 50g of the sugar for Stevia In The Raw to make it mentally healthier 😋 Used 3g of Xantham Gum as the stabilizer and Ghirardelli Premium 100% Cacao (because they are readily available). The bar was only 113g so I padded it with Ghirardelli Dark Chocolate wafers chopped up and added right at the end of the churn. I am sad to report this may result in the selling of (giving away as quickly as possible) my new ice cream machine. There are simply not enough hours in the day to work off the number of calories I am most likely to consume as a result of this single recipe. 😱Well played sir, well played.
Nick. I live in Chicago. We have a ice cream company called “the chocolate shop”. They have two flavors that I absolutely love and need some guidance on how to recreate it. The first is Zanzibar chocolate. It’s very fudgey, rich chocolate. In the description, it says it’s made with 3 different types of cocoa. The other is “shit just got serious”, and I’m serious. That’s the name. Lol. It’s a salted caramel ice cream with fudge and salted cashews. I know it’s not much to go off with just the names. But short of you tasting it, that’s all I got.
Looking at their website, the fat content is pretty low and because of that, they add whey powder to their recipes. This is common for money saving reasons but sometimes a recipe needs more protein. They is no way to know what they use as far as cocoa powders go but something to note, they do use chocolate liquor. Not in an alcoholic sense but likely the old fashioned term for liquid cocoa mass. I’d guess Valrhona cocoa is in there as it’s pretty dark in colour. As for the other flavour, it looks pretty simple as a salted caramel with fudge pieces and cashews. I can’t make any new flavours for at least 8 weeks now due to moving house but if you want me to make these, I can add them to my list?
@Polar Ice Creamery i missed the tab for their nutrition information, but now I see it. I’m going to try and recreate it. I have a suspicion “Nicks darkest Chocolate” might be it. Or at least a good base to build off of. I’ll report back when I make that tomorrow (the valrhona I ordered comes tomorrow lol). I know you also have a video for a flavor similar to “shit just got serious” I’ll try that as well and report back. Pls add it to that long list of yours! And totally understandable!
What kind of stabilizer did you use for this recipe? I have a chocolate shop but in hot weather my sales drop so I've been thinking about making chocolate ice cream using the cocoa mass that I make to compensate for that drop.
That’s a great idea. This recipe didn’t have any stabilizer in as it was someone else’s. If I were to make this again (and I might make my own version) I would increase sugar by inclusion of 40g glucose and add 3g stabilizer per L.
Thankyou Teacher for this recipe. What does 11.7gm stands for written in bracket written next to milk?Did you add stablizer? Looking forward for more gelato recpies.
Teacher I made this. Thankyou it is super yum. I want to know one thing why doesn't my gelato liquid became so fluffy/thick like your's in machine? I am using Kenwood icecream machine ( the one in which we keep the tub in freezer ). Churned for good half an hour in an air conditioner room. It became little thick but not like your's Used 6% full fat milk . I am THANKFUL to you for sharing an AMAZING gelato recipe.
It’s the machine unfortunately. That’s the biggest benefit of the more expensive machine, they add the correct amount of air. Are you keeping your base in the fridge until completely cold? You can put the base in the freezer for an hour prior to churning, that will speed up your churn times with that type of machine.
@@meenakshisean 6% is about as low as you should safely go. Depending on your stabilizer, you could use up to 3-5g to produce the typical stretchy gelato texture.
This video is very different to anything you’ll get in a scoop shop. This is an ancient recipe. Normal gelato uses lots of stabilizer to create the “sticky” finish but also the massive machines used in a classic gelato shop are much more powerful than any home machine. The sticky finish can be achieved, I’ll show this in the next gelato video.
and pls pls do it with Fior di Latte gelato since I want to know how to make a Fior di Latte then add concentrated syrup of any flavouring@@PolarIceCreamery
Also depends on what country the beans are from. We did the 100% cacao mass and made gelato using Peruvian sugar and Peruvian cacao beans ❤ great video Nick!
Gonna be honest, I don’t know that much about chocolate apart from how to eat it 😂.
This year I want to learn more though, I want to try different types of chocolate and see how they compare.
Thanks!🍨
@PolarIceCreamery Just made this. I did go with the suggested additional 30g of dextrose. I substituted 50g of the sugar for Stevia In The Raw to make it mentally healthier 😋 Used 3g of Xantham Gum as the stabilizer and Ghirardelli Premium 100% Cacao (because they are readily available). The bar was only 113g so I padded it with Ghirardelli Dark Chocolate wafers chopped up and added right at the end of the churn. I am sad to report this may result in the selling of (giving away as quickly as possible) my new ice cream machine. There are simply not enough hours in the day to work off the number of calories I am most likely to consume as a result of this single recipe. 😱Well played sir, well played.
Haha yes that is a big problem. Thank you for your support 🙏 it means a lot.
Nick. I live in Chicago. We have a ice cream company called “the chocolate shop”. They have two flavors that I absolutely love and need some guidance on how to recreate it.
The first is Zanzibar chocolate. It’s very fudgey, rich chocolate. In the description, it says it’s made with 3 different types of cocoa.
The other is “shit just got serious”, and I’m serious. That’s the name. Lol. It’s a salted caramel ice cream with fudge and salted cashews.
I know it’s not much to go off with just the names. But short of you tasting it, that’s all I got.
I’ve found their website, I’ll have a look and will come back to you 👍
Looking at their website, the fat content is pretty low and because of that, they add whey powder to their recipes. This is common for money saving reasons but sometimes a recipe needs more protein.
They is no way to know what they use as far as cocoa powders go but something to note, they do use chocolate liquor. Not in an alcoholic sense but likely the old fashioned term for liquid cocoa mass. I’d guess Valrhona cocoa is in there as it’s pretty dark in colour.
As for the other flavour, it looks pretty simple as a salted caramel with fudge pieces and cashews.
I can’t make any new flavours for at least 8 weeks now due to moving house but if you want me to make these, I can add them to my list?
@Polar Ice Creamery i missed the tab for their nutrition information, but now I see it. I’m going to try and recreate it. I have a suspicion “Nicks darkest Chocolate” might be it. Or at least a good base to build off of. I’ll report back when I make that tomorrow (the valrhona I ordered comes tomorrow lol).
I know you also have a video for a flavor similar to “shit just got serious” I’ll try that as well and report back.
Pls add it to that long list of yours! And totally understandable!
Thanks!
Thank you so much! ☺️
I love that you are using Venezuelan cacao
It’s so good 🤤 can’t wait to use it again.
What kind of stabilizer did you use for this recipe? I have a chocolate shop but in hot weather my sales drop so I've been thinking about making chocolate ice cream using the cocoa mass that I make to compensate for that drop.
That’s a great idea. This recipe didn’t have any stabilizer in as it was someone else’s. If I were to make this again (and I might make my own version) I would increase sugar by inclusion of 40g glucose and add 3g stabilizer per L.
Thankyou Teacher for this recipe. What does 11.7gm stands for written in bracket written next to milk?Did you add stablizer? Looking forward for more gelato recpies.
Ignore that, I’ll delete it later.
No stabilizer in this one as I followed someone else’s recipe.
@@PolarIceCreamery Thankyou Teacher for your reply.
So much chocolate it’s more like cuh-cow. …A mass of cocoa mass is what people really want. a new plateau of cocoa.🍫 😌
Haha love me some chocolate 🍫
Teacher I made this.
Thankyou it is super yum.
I want to know one thing why doesn't my gelato liquid became so fluffy/thick like your's in machine?
I am using Kenwood icecream machine ( the one in which we keep the tub in freezer ).
Churned for good half an hour in an air conditioner room. It became little thick but not like your's
Used 6% full fat milk .
I am THANKFUL to you for sharing an AMAZING gelato recipe.
It’s the machine unfortunately. That’s the biggest benefit of the more expensive machine, they add the correct amount of air. Are you keeping your base in the fridge until completely cold?
You can put the base in the freezer for an hour prior to churning, that will speed up your churn times with that type of machine.
@@PolarIceCreamery Yes I kept the base for 24hrs in fridge.
Is 6% fat in milk sufficient?
@@meenakshisean 6% is about as low as you should safely go. Depending on your stabilizer, you could use up to 3-5g to produce the typical stretchy gelato texture.
Can I make this recipe using Hershey natural unsweetened cocoa powder?
Not really, this is for cocoa mass specifically. If you want to use the cocoa powder you’d be better off making a standard chocolate ice cream/gelato.
@@PolarIceCreamery Willie's 100% cocoa not available . Can I use Lindt Excellence 100% cacoa?
Yep any 100% cacao would work with this 👍
@@PolarIceCreamery Thankyou
Thankyou Teacher.
One more question should I use 170gms of sugar if I use 30 gms of Dextrose?
I don't mean any hate at all but why your gelato isn't silky like Italian gelato like Italian gelato has some kind of stickiness or silkness thanks❤
This video is very different to anything you’ll get in a scoop shop. This is an ancient recipe. Normal gelato uses lots of stabilizer to create the “sticky” finish but also the massive machines used in a classic gelato shop are much more powerful than any home machine.
The sticky finish can be achieved, I’ll show this in the next gelato video.
and pls pls do it with Fior di Latte gelato since I want to know how to make a Fior di Latte then add concentrated syrup of any flavouring@@PolarIceCreamery
What was the fat percentage of your milk?
2% milk 👍 I’ll start putting more details in the description.
@@PolarIceCreamery thankyou＼(^-^)／
Teacher when are you going to post Pineapple icecream?
They take a while to edit, next couple of weeks probably.
@@PolarIceCreamery 👍