Simply follow the link or use the embedded calculator. Input all of your necessary information, regarding the chocolate and a base liquid you are using. You will get all of the necessary ingredient quantities. For the procedure, you can reference Gelato Obsession. I will also include a shortcut/abbreviated procedure under the assumption you have a Vitamix or similar appliance.
The resulting recipe has been tested with regular dairy milk, and water. Various forms of milk alternatives should also work. Do your best to estimate the fat content, if making a milk alternative from scratch. The assumption is that sugar inside the liquid/chocolate is sucrose, lactose, or very similar. If other forms of sugar are part of those ingredients, adjustments would need to be made.
The calibration for this system is based around a dark chocolate flavor. However, you can decrease the intensity in several ways. Such as using a chocolate with higher added sugar and/or added cocoa butter. Liquids with higher fat content will also reduce the impact of the chocolate. Overall sweetness is also dependent on the exact form of brown sugar. Testing was done with both common dark brown sugar, and Demerara.
Measure the sugar and stabilizers called for in the calculator. They can be combined and set aside together. Also measure the chocolate, before chopping and setting aside separately.
Measure the milk or other liquid you are using. You can optionally microwave some or all of it, for up to 30 seconds. Or until just slightly warm. Place the liquid into the container of a high-powered blender, or other appliance that can blend and actively heat.
Start blending until a vortex just forms in the liquid. Sprinkle in all of your dry ingredient mixture, but not the chocolate yet.
Increase the blending to maximum/activate any active heating. Stop the machine after three minutes to check the temperature. Continue blending and heating until the mixture reaches 85°C (185°F).
After reaching the target temperature, turn the machine off and add the already measured chocolate directly on top. Let it sit for approximately one minute.
Resume blending on a moderate speed, until the chocolate seems completely incorporated and emulsified. Manually scrape and stir the gelato mixture at least once. Blend briefly one more time if not homogenous.
Transfer into an airtight storage container.
If using a standard ice cream churn: chill the mixture down to room temperature, refrigerate for at least 12 hours, blend one more time, and process according to your specific machine.
If using a blade-driven frozen dessert machine: bring the mixture to room temperature, transfer into the freezer for approximately 24 hours, process according to the instructions of your machine. Use the specific Gelato function if using the Ninja Creami.