Into a small dish, add the caster sugar and ice cream stabiliser and stir it together. Set it to one side.

Meanwhile into a large bowl add the chopped chocolate and set it to one side.

Into a medium saucepan, add the remaining ingredients - milk, glucose syrup, dextrose, skimmed milk powder and cocoa powder.

Place the pan onto a medium heat and whisk it until it 45C/113F. Then tip in the sugar stabiliser mixture and continue to whisk, until it reaches 85C/185F.

Immediately remove it from the heat and pour it over the chocolate. Blend it with a hand blender for 1 minute to emulsify the mixture.

Place the bowl in a sink full of ice water and stir occasionally, for about 15-20 minutes. In the gelato books it will tell you to cool it to around 4C/39F but that is tough at home so once it is around 12-15C that is fine! Cover the surface of the mixture with clingfilm and refrigerate it overnight so that the gelato base can mature. This will improve the texture and taste.

The next day, if you are using an ice cream/gelato machine with a chilling unit, turn it on about 15 minutes ahead of time to get the bowl cold. If you are using a stand mixer freezer bowl there is no need to do this - although note you will not get the best texture with one of these as they cannot chill the gelato to the correct temperature.

Blend the chocolate gelato base one more time and then pour it into your machine to churn. It will take anywhere from 15-30 minutes depending on your machine.

The gelato should be a scoop-able texture but depending on your machine, may need to go back into the freezer for a few hours to firm up. Scoop it into a container and freeze it. Ideally this needs to be churned and served on the same day so up to 6 hours in the freezer is long enough. As the gelato freezes, the sugars begin to re-crystallise which makes the gelato go icy. As the recipe has a stabiliser in it along with skimmed milk powder, we are doing everything we can to trap as much water too, but eventually the texture will deteriorate.