The 10th European Artisanal Gelato Day takes place on March 24th – and the flavour of the year is sure to be music to your ears.
2022 celebrates the country of Italy, and its chosen flavour Dolce Sinfonia – meaning ‘sweet symphony’ – is a variant of chocolate and hazelnut gelato.
European Artisanal Gelato Day has been celebrated every March 24 since 2013. According to the organisers: “Gelato unites Europe and the figures prove it.”
Gelato sales are expected to reach 9 billion euros in 2021, amounting to 60% of the world market, with a growth of 30% compared to 2020 and employing 300,000 staff. Artisanal gelato parlours are increasing in number not only in Italy (around 39,000 outlets), but also in the rest of Europe. In Germany, there are 9,000 gelato parlours (including 3,300 selling only gelato and more than 4,500 owned by Italians) employ more than 20,000 people, half of whom are from Italian origin. Spain has 2,200 parlours, Poland 2,000 and the UK (1,100), followed by Austria (900), Greece (680) and France (450). Our gelato technicians have taken inspiration of 2022’s Flavour of the Year and made a vegan version, using Belcolade’s new vegan milk-alike chocolate.
4120g (4 litres) plant milk
240g vegetable oil
240g Sosa dextrose
180g spray dried glucose
200g chopped hazelnuts
Add all of the dry ingredients into a bowl or bucket and mix thoroughly.
Carefully melt the chocolate in the microwave. Do this in short bursts of 30 seconds and stir between bursts. This will allow the chocolate to soften and not burn.
Once all the lumps have melted, add to the warmed milk and blend, then add the powdered ingredients and continue to blend and heat to 85°C.
Remove from the heat and cool, and blend periodically to ensure the mixture remains smooth.
Once cooled and aged for two hours, pour into the batch freezer and select your normal gelato setting.
When frozen, extract from the machine and sprinkle chopped hazelnuts through the mix as it fills the pan. Ensure an even distribution so that every serving contains both flavours.
When the pan is finished, sprinkle whole and chopped hazelnuts on the top. A ripple sauce can also be added if required.
Place the completed pan in the blast freezer for 10-15 minutes then remove and put into the display cabinet.