It's the season of picnics, of barbecues and backyard dinners, of keg-driven potlucks and outdoor cocktail parties. For all of that patio cooking and portable eating, there's chicken to fry and ribeye and burgers and fish to grill, but there is also the after-dinner universe of dessert — which for some of us is secretly the reason for dinner in the first place, especially when it involves chocolate. You know who you are.
So here's a recipe list of what to do with your Dutch cocoa powder, bars of 70% and bags of milk chocolate chips — and all that glorious Valrhona Manjari.
Serves 8 (Makes about 1 quart gelato)
Note: Adapted from Carpigiani Gelato University
2 cups plus 2 tablespoons milk
3/4 cup sugar
2 tablespoons honey
2 tablespoons skim milk powder
1 tablespoon cocoa powder
3 1/2 ounces chocolate, preferably 70% cocoa
1 1/2 pounds ice
1 pound rock salt
1. Prepare the chocolate base: In a medium saucepan, combine the milk, sugar, honey, milk powder and cocoa powder. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. While the mixture is heating, add the chocolate to melt. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.
2. Place the cooled base in a medium aluminum bowl.
3. Place the bowl over a larger bowl of ice and salt and whip the base with a hand whisk for about 10 minutes to lighten the texture; it will be a soft ice cream consistency.
4. Freeze the gelato base for about 1 1/2 hours before serving.
Each of 8 servings: 203 calories; 3 grams protein; 31 grams carbohydrates; 1 gram fiber; 8 grams fat; 5 grams saturated fat; 7 mg. cholesterol; 27 grams sugar; 35 mg. sodium.
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