Fill a large bowl with ice for later use as an ice bath. Place a smaller, empty bowl on top of the ice and set it aside. Also, place a storage container in the freezer to chill.

In a small mixing bowl, whisk the dextrose, guar gum, and locust bean gum together until well combined.

Take a heat-safe glass bowl and add the dark chocolate. Heat the chocolate in the microwave at 50 percent power for 30 seconds, stirring each session until fully melted.

In a heavy-bottomed saucepan, heat the milk over medium heat until it reaches 105°F (40°C). Whisk in the melted chocolate, granulated sugar, and skim milk powder until completely dissolved.

Continue cooking the gelato base over medium heat, stirring often, until the mixture reaches 195°F (90°C).

Strain the gelato base through a fine mesh strainer into the bowl on top of the ice bath to remove lumps.

Chill the gelato base in the refrigerator for 24 hours, pressing plastic wrap against the surface to prevent a skin from forming.

After 24 hours, whisk the gelato base to reincorporate. Pour into an ice cream maker and churn according to manufacturer’s instructions for 20–25 minutes.

Transfer the churned gelato to the chilled storage container and freeze for a few hours to firm up.

To serve, use a flat paddle to scoop the frozen gelato. Gently smash the container’s sides to release air, then scoop into bowls.