Dairy-free Chocolate Gelato: GIO most decadent flavor

Ingredients

  • Valrhona cocoa powder 74%
  • Oat milk
  • Organic cane sugar
  • Water

Dairy-free Chocolate gelato is a rich chocolate flavor that is intensified by the use of oat milk. It’s made with 74% Valrhona cocoa powder, organic cane sugar, oat milk, and water. Cocoa powder contains high quantities of fiber and minerals. Dairy-free Chocolate gelato is the perfect choice for those who like to avoid cow’s milk and still enjoy their favorite gelatos’ flavor.

What are the characteristics of dairy-free chocolate gelato?

Valrhona cocoa is our favorite ingredient for GIO Gelati dairy-free chocolate gelato.
Valrhona Cocoa is our secret ingredient!

The main ingredient of this gelato flavor is Valrhona cocoa powder. Valrhona is a French premium chocolate manufacturer based near Lyon, France. The company was founded in 1922 by Albéric Guironnet, a renowned pastry chef. We choose the Valrhona brand for most of our chocolate-based flavors because of their natural, high-quality products.

By using organic and hi-quality ingredients, we ensure that the final product has the most decadent flavor. It also helps us keep a low count of calories and maintain healthy nutritional values. A small cup of dairy-free chocolate gelato (1 serving, 113 grams) has only 140 calories, with a total of 23 grams of sugar. Oat milk provides long-lasting energy as it contains beta-glucan, a soluble fiber that slows down glucose absorption into the blood. Treat yourself to a small cup of dairy-free chocolate gelato after your workout: it will energize you while keeping a low caloric intake.

Chocolate is an extremely adaptable flavor. It can be served at any time of the day and for any occasion. This decadent flavor is a perfect treat for kids. It’s also an excellent choice for adults. We like it served as a dairy-free dessert paired with orange chocolate toppings and a glass of Brandy.

How to make Dairy-Free Chocolate gelato?

The production for this delicious gelato, while being relatively simple, is a work of great precision. Firstly, we mix all of the dry ingredients, then, we add hot water to emulsify. Lastly, we add oat milk, mix everything together, and pour it into our gelato machine. The machine takes the liquid and combines it in a low-temperature environment, thus creating gelato’s soft creamy texture. Although the recipe may seem very easy and straightforward, the delicacy of balancing the right amount of wet and dry ingredients is what makes or breaks the recipe.

How and why do we choose our high-quality ingredients?

Dairy-free Chocolate Gelato. A premium flavor from GIO Gelati.
Dairy-free Chocolate Gelato. A premium flavor from GIO Gelati.

One of our goals is to offer the best treats while following the ever-evolving tastes of our customers. At GIO Gelati, we believe that it’s essential to keep evolving and improving our processes and products to reduce our environmental footprint. That’s why we carefully choose every ingredient to make the most sustainable choices. However, we still want our customers to have a rich and sensual experience when they eat our gelato. Therefore, we do our best to create a product that brings joy and happiness to our clients while respecting the world we live in.

Dairy-free chocolate gelato is the perfect example of our commitment to respect the environment while providing the best sensorial experience. The Valrhona prime chocolate, used at high concentration, makes our dairy-free chocolate gelato more flavorful than the average chocolate gelato. The comparison with ice-cream is even more striking. Ice-cream contains more added air, more sugar, and cream, all ingredients that cover chocolate’s natural taste.

Experience dairy-free chocolate gelato at GIO Gelati shops

Come to our shops in San Francisco or San Ramon and ask for a little spoon of dairy-free chocolate gelato. Let it slowly melt in your mouth and experience the pleasure of this premium flavor.

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About Patrizia Pasqualetti, Gelato Chef

Patrizia is a pastry chef specializing in gelato. She comes from a long family tradition of artisanal gelato makers in Orvieto, Italy. Patrizia has shared her experience and knowledge with the Department of Nutritional Science in Milan to support research and experimentation in the gelato field. Her love for original gelato has taken her from the production lab to the Italian national TV and radio, where she has conducted regular programs on food. Patrizia has also been involved in food trade shows with the Slow Food Movement to promote the Italian tradition of gelato making. As Gelato Chef at GIO Gelati, Patrizia makes sure every single pint of gelato, sold at our stores or delivered to the GIO Club members, is carefully prepared according to her original Italian recipe with the best and freshest ingredients.