Henley Bridge | How to make gelato chocolates with Mark Eastman

gelato

🥗Healthier: sorbet

💰Cheaper: ice cream

Sorbet is lower in calories and dairy-free.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: milk chocolate

Milk chocolate is often less expensive.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: half-and-half

Coconut cream is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is often cheaper and adds a richer flavor.

Heat pre-colored cocoa butter to 30 to 31 degrees and brush it through the molds.

Set the molds aside for a couple of minutes to allow the cocoa butter to set.

Flood the molds with tempered white chocolate using a piping bag.

Tap the molds to release air bubbles and turn them over to remove excess chocolate.

Place the molds face down on baking parchment to create a foot for later capping.

Prepare a small amount of strawberry gelato and pipe it into the molds, filling them to about three quarters full.

Smooth the top of the gelato with a teaspoon and ensure there is space for the chocolate cap.

Place the filled molds in a blast freezer to set the gelato.

Quickly cap the molds with tempered chocolate and scrape off excess chocolate.

Put the molds in the freezer to set the chocolate, then tap out the chocolates to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens