Gelato di Cioccolato

The percentage that is associated with chocolate refers to its total cocoa content (which can be in the form of cocoa powder, cocoa liqueur, ground cocoa nibs, or cocoa butter/fat), and indicates the balance of sweetness to intensity of flavor. The higher the percentage, the more intensely chocolate-flavored, and less sweet, the chocolate is. At The International Culinary Center we like to use a 60-percent chocolate for this recipe.