Cómo hacer un helado de chocolate perfecto

🎓 Discover all the school's programs: https://escueladubovik.com/ 🏆 Join Gelato Master, the most comprehensive professional course: https://escueladubovik.com/pages/curs... Why does chocolate ice cream often harden in the display case, and how can we fix it? In this class, I'll teach you how to formulate the ultimate chocolate ice cream recipe for professional gelato shops. Beyond the procedure, we'll analyze the science behind the ingredients: how the fats in cocoa butter interact, their impact on total solids, and how to adjust the Antifreeze Power (AFP) and Sweetening Power (SFP) to achieve a flawless structure. You'll learn to differentiate when to use cocoa powder or couverture chocolate, and the technical secrets to maintaining a creamy, spreadable, and stable texture over time. ⏳ Video Chapters (Timestamps): 00:00 - Introduction to the Structure of Chocolate Ice Cream 00:39 - Cocoa Powder vs. Couverture Chocolate: Which to Choose? 01:00 - Chocolate Composition and Its Impact on Formulation 03:24 - When and Why to Use Only Cocoa in Your Recipe? 04:21 - The Structure Problem: Why Does Chocolate Ice Cream Harden? 06:05 - Professional Chocolate Ice Cream Recipe Step by Step 08:05 - Practical Procedure and Preparation Technique 11:47 - Final Result: Texture and Spatulability Analysis In this video you will learn: ✔️ The structural differences between using cocoa and cocoa/chocolate mass. ✔️ How to balance recipes to prevent ice cream from crystallizing or becoming rock hard due to freezing. ✔️ Advanced tips for balancing sugars and fats in dark ice cream. #ChocolateIceCream #ProfessionalIceCreamMaker #IceCreamFormulation #ItalianGelato #DubovikSchool #IceCreamRecipe #GelatoMaster #ProfessionalGastronomy