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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:

  1. Warm the water to 50°c 
  2. Add the Dark ChocoBase Gelato base and blend with a high powered blender for 2+ minutes 
  3. Add the Callebaut Power 80 dark chocolate and blend again until the chocolate is dissolved 
  4. 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

£33.04
4 kg batch
£0.83
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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