Chocolate chunk mix-ins are essential. I won’t wax poetic on it – if you’re looking up the recipe you’re already a believer in crunchy bits.
That’s the challenge, keeping it crunchy. Mixing in straight up chocolate or chocolate chips is like finding little frozen rocks in your ice cream To be fair, it is possible to mix in chocolate straight from the bar with good results but there are limitations and it doesn’t always work well. To get that satisfying melt in your mouth experience every time you need a little oil.
A tiny bit of refined coconut oil works like magic. It lowers the chocolate’s melting point so it effortlessly dissolves in your mouth – not break your teeth. Refined coconut won’t affect the flavor of the chocolate and is easy to find. Add a little to the chocolate as it melts and you’re good to go. It’s that easy.
Chocolate chunks can be any size you wish. Thickness matters. I find thin shards about 1/16″ – 1/8″ give a perfect complimentary bite without overpowering the gelato or ice cream with chocolate. Anything over 1/4″ I find too chunky (at that point I’d switch to brownie bite mix-ins) But whatever works for you is the right answer.
next level chunks
These chunks can be endlessly customized. Scatter a handful of nuts on the pan before pouring on the chocolate. Or bacon. I love chopping up bacon into tiny pieces (crunchy bits – nothing chewy) to use as Baco-Choco Chunks (really good in peanut butter gelato). Or add a drop of mint extract to the melted chocolate for minty choco chunks.
You get it – the only limit is your imagination.
pairings for chocolate chunks
- Mint Chip Gelato
- Peanut Butter Gelato
- Simple Vanilla Gelato
- Coconut Gelato
- Pumpkin Whiskey Gelato
- Espresso Gelato