Name: Stragiatela
Yield: 4 servings
Ingredients: 70% or 80% couverture chocolate; cream of milk 35%; a pinch of sugar

Stragiatela

Creamy stracciatella gelato with a hint of sweetness, where fine shavings of bitter chocolate delicately blend with every spoonful.

Ingredients

Servings:

Step-by-step Guide

Melt the chocolate using a double boiler, ensuring that no water from the saucepan enters. It is important that not a single drop of water gets in, because if it does, the chocolate will harden, and there will be no way to fix it.
Whip the heavy cream, which should be very cold, preferably around 4 °C (39 °F). If you wish to add some sugar, do so when the cream is already whipped; add the sugar gradually while continuing to whip until it peaks again and is firm.
Now, add two tablespoons of the melted chocolate into the bowl containing the whipped cream. Using the same spoon, gently fold in the cream without stirring, to avoid fully mixing it with the chocolate.
Repeat the process until you achieve a bicolored mixture to your liking, alternating between the chocolate and the cream.

Recommendations & Tricks

Very Important: While melting the chocolate in a double boiler, make sure the bowl in which you’re melting the chocolate does not touch the boiling water in the saucepan to prevent any water from dripping in.
If a bit of water accidentally gets in, the chocolate may seize. To try and save it, add a teaspoon of vegetable oil and stir gently, but it’s better to prevent than to cure.
To whip the cream, ensure that it is thoroughly chilled. You can place the bowl and beaters in the freezer for a few minutes before starting to ensure a good whip.
If you desire some sugar in the whipped cream, add it gradually when the cream is nearly whipped, and continue beating until it regains consistency.
Pour two tablespoons of chocolate in a thin stream over the whipped cream, and using a silicone spatula, gently fold the cream to mix, but without stirring vigorously, to maintain a marbled effect.
Repeat the process of adding chocolate and folding the cream until you achieve the desired marbled mix. Be careful not to overwork it, to maintain the airy texture of the cream.