- After reading Audrey's account, I made sure that my chocolate base thickened suitably on the stovetop, although it didn't get thick per se, just thicker than it started.
- I had some Scharffen Berger Natural Cocoa powder, so that's what I used (the recipe recommends natural rather than Dutch-processed cocoa).
The gelato has intense chocolate flavor, but instead of being rich and creamy it was fresh and a bit lean. The taste reminded me of eating a Fudgsicle (although I've got to admit it has been year and years since I've eaten one!)
I shared this gelato with my brother-in-law and his family. My niece and nephews were amazed that I made it myself and plied me with questions about the difference between gelato and ice cream and the type of chocolate I'd used (cocoa powder rather than bar chocolate). I was happy to leave them with the leftovers; with a recipe this easy, I can always whip up another batch.