Classic Chocolate Gelato is a simple recipe with a complex flavor that comes from using three different kinds of chocolate.
Make an ice bath and set aside. Put the finely chopped chocolates into a large bowl.
Combine sugar, non-fat milk powder, cocoa powder, and tapioca starch. Mix milk and cream in a large bowl. Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup and egg yolks.
Place the mixture in a medium saucepan and cook for 8-10 minutes at medium-high. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil. Keep stirring the mixture. In the last few minutes, the gelato will thicken. Once it’s thick enough to coat the back of a spoon, pour it through a fine mesh strainer into the bowl with the finely chopped chocolate.
Let it sit for 3-5 minutes then mix vigorously, scraping the melted chocolate off the bottom. It may take a few minutes of mixing before the chocolate is completely incorporated (there should be no visible pieces of the chopped chocolate left) Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into the ice bath.
After the gelato has cooled, remove from the ice bath and refrigerate for 4-12 hours.
Give the gelato a quick stir with an immersion blender or whisk then process in an ice-cream maker according to the manufacturer’s instructions. The gelato is finished when it reaches the consistency of soft serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)