Vegan chocolate gelato

6
30 minutes

Ingredients

Vegan chocolate sorbet

  • 120g of cocoa mass callets
  • 30g of cocoa powder
  • 110g of sugar
  • 5g of dextrose
  • 90g of locust bean gum

Method

1
Heat 450ml of water in a saucepan to 60°C. Add the cocoa mass callets and whisk until melted
2
Sift together the cocoa powder, sugar, dextrose and locust bean gum then add to the pan, whisking until all the lumps have gone
3
Bring up to 80°C and cook out for a few minutes
4
Transfer to a container and chill down rapidly. Churn in your ice cream maker as per the instructions
5
Keep in an airtight container in the freezer until ready to serve