Sunday 16 July 2006
A little more than a year ago, the movie Charlie and the Chocolate factory was finally released on screen.
As a foodie and chocolate-addict I had to see it. I was sure I would enjoy and I did.
The story is great. But my favourite part of the movie is the behind-the-scene stuff: the luscious chocolate river, the whipped cream, the back-shop… A pure delight for both the eyes and mind.Ever since I’ve been obsessed with chocolate (ok I have to admit that I am just trying to find a reason to my ever-chocolate-obsession); but how one can’t be obsessed with chocolate once one discovers the creativity and yumminess of Willy Wonka’s chocolates.
Sometimes I like to think that the WW chocolate factory does exist and that I am able to buy its delicious treats.
Sadly I can’t.
But by making this gelato I found the true essence of Willy Wonka’s ever lasting chocolate gelato: creamy, intense, delicious.
To tell the truth I came across gelato quite late in life. All I knew was crème glacée [ice cream] and sorbet.
I’ve always find ice cream a bit too creamy and sorbets a bit too icy; so the discovery of gelatos (or gelati) has changed my whole perception of iced delights.
I don’t really know how gelato should be defined, but in my approach a gelato (which is by the way the Italian name for ice cream) is an ice cream made without cream, but still containing eggs and dairy products.
I love gelato for many reasons:
it is creamy but not heavy
it is soft and not icy
in one word: THE ice cream luxury
As Willy Wonka could have said!
From Gourmet magazine July 99
Intense chocolate gelato
This gelato is very intense. I love its deep chocolate-flavour, its creamy texture and the fact that it holds its shape well even by hot summer weather.
Intense chocolate gelato
60g high-quality dark chocolate
375ml whole milk (fanny: I used semi-skimmed milk)
250ml condensed milk
160g white caster granulated sugar
100g Van Houten cocoa powder, sifted
4 large egg yolks
Coarsely chop the chocolate.
In a heavy saucepan bring the milk, condensed milk, and about half of sugar just to a simmer, stirring until the sugar is dissolved.
Remove the pan from the heat and add the cocoa powder and chocolate, whisking until the chocolate is melted and the mixture is smooth.
In a bowl beat the egg yolks, remaining sugar and salt until thick and pale. Add the hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook the custard over moderately low heat, stirring constantly, until it thickens. Pour the custard through a sieve into a metal bowl set in ice and cold water and cool. Chill the custard, covered, until cold. Churn the custard in an ice-cream maker. Transfer to an airtight container and put in freezer to harden for several hours.