Double Chocolate Gelato (GF) - 1 Pint
A blend of 66% Belgian Chocolate with melted chocolate drops. Double Chocolate is the all-time best seller at GelatoLove.
Looking for a rich and creamy Italian dessert alternative to ice cream? Our Double Chocolate gelato is a homemade chocolate gelato containing premium 66% Belgian Chocolate and melted chocolate drops. We created and indulgent Italian homemade gelato that is gluten-free and made with organic/natural ingredients containing up to 80% less sugar added than Double Chocolate ice cream alternatives.
Homemade gelato is made from scratch, using a modern extraction process to bring out the most flavor from our natural ingredients. Our gelato is a perfect treat!
Our Double Chocolate homemade gelato uses the highest quality non-treated California milk and cream in addition to the 66% Belgian dark Chocolate creates a smooth and creamy alternative to ice cream.
A cup of our Double Chocolate gelato (4oz) contains less than 5 grams of added sugar, and only 160 calories compared to other gelato shops and ice cream alternatives.
Our Homemade Double Chocolate Gelato is best served between 7 & 15 degrees Fahrenheit, opposed to ice cream which is served between 0 & 10 degrees. To enjoy our gelato at its best, please leave our homemade gelato on a counter for 5 minutes to enjoy a richer and creamier Italian dessert.
The cocoa bean is the dried and fully fermented seed of the tropical plant Theobroma cacao. There are three main varieties of cocoa plant: Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80–90% of the world production of cocoa. During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded, and the pulp made into juice. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color. About 300 to 600 beans are processed to make 1 kg (2.2 lb) of chocolate, depending on the desired cocoa content.
Cocoa contains beneficial phytochemicals such as flavonoids, which are under preliminary research for their possible cardiovascular effects. The highest levels of cocoa flavonoids are found in raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking used to make chocolate. Cocoa also contains the stimulant compounds theobromine and caffeine.
A blend of 66% Belgian Chocolate with melted chocolate drops. Double Chocolate is the all-time best seller at GelatoLove.
Looking for a rich and creamy Italian dessert alternative to ice cream? Our Double Chocolate gelato is a homemade chocolate gelato containing premium 66% Belgian Chocolate and melted chocolate drops. We created and indulgent Italian homemade gelato that is gluten-free and made with organic/natural ingredients containing up to 80% less sugar added than Double Chocolate ice cream alternatives.
Homemade gelato is made from scratch, using a modern extraction process to bring out the most flavor from our natural ingredients. Our gelato is a perfect treat!
Our Double Chocolate homemade gelato uses the highest quality non-treated California milk and cream in addition to the 66% Belgian dark Chocolate creates a smooth and creamy alternative to ice cream.
A cup of our Double Chocolate gelato (4oz) contains less than 5 grams of added sugar, and only 160 calories compared to other gelato shops and ice cream alternatives.
Our Homemade Double Chocolate Gelato is best served between 7 & 15 degrees Fahrenheit, opposed to ice cream which is served between 0 & 10 degrees. To enjoy our gelato at its best, please leave our homemade gelato on a counter for 5 minutes to enjoy a richer and creamier Italian dessert.
The cocoa bean is the dried and fully fermented seed of the tropical plant Theobroma cacao. There are three main varieties of cocoa plant: Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80–90% of the world production of cocoa. During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded, and the pulp made into juice. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color. About 300 to 600 beans are processed to make 1 kg (2.2 lb) of chocolate, depending on the desired cocoa content.
Cocoa contains beneficial phytochemicals such as flavonoids, which are under preliminary research for their possible cardiovascular effects. The highest levels of cocoa flavonoids are found in raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking used to make chocolate. Cocoa also contains the stimulant compounds theobromine and caffeine.
A blend of 66% Belgian Chocolate with melted chocolate drops. Double Chocolate is the all-time best seller at GelatoLove.
Looking for a rich and creamy Italian dessert alternative to ice cream? Our Double Chocolate gelato is a homemade chocolate gelato containing premium 66% Belgian Chocolate and melted chocolate drops. We created and indulgent Italian homemade gelato that is gluten-free and made with organic/natural ingredients containing up to 80% less sugar added than Double Chocolate ice cream alternatives.
Homemade gelato is made from scratch, using a modern extraction process to bring out the most flavor from our natural ingredients. Our gelato is a perfect treat!
Our Double Chocolate homemade gelato uses the highest quality non-treated California milk and cream in addition to the 66% Belgian dark Chocolate creates a smooth and creamy alternative to ice cream.
A cup of our Double Chocolate gelato (4oz) contains less than 5 grams of added sugar, and only 160 calories compared to other gelato shops and ice cream alternatives.
Our Homemade Double Chocolate Gelato is best served between 7 & 15 degrees Fahrenheit, opposed to ice cream which is served between 0 & 10 degrees. To enjoy our gelato at its best, please leave our homemade gelato on a counter for 5 minutes to enjoy a richer and creamier Italian dessert.
The cocoa bean is the dried and fully fermented seed of the tropical plant Theobroma cacao. There are three main varieties of cocoa plant: Forastero, Criollo, and Trinitario. The first is the most widely used, comprising 80–90% of the world production of cocoa. During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded, and the pulp made into juice. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color. About 300 to 600 beans are processed to make 1 kg (2.2 lb) of chocolate, depending on the desired cocoa content.
Cocoa contains beneficial phytochemicals such as flavonoids, which are under preliminary research for their possible cardiovascular effects. The highest levels of cocoa flavonoids are found in raw cocoa and to a lesser extent, dark chocolate, since flavonoids degrade during cooking used to make chocolate. Cocoa also contains the stimulant compounds theobromine and caffeine.
