Step 1Prepare the chocolate base: In a medium saucepan, combine the milk, sugar, honey, milk powder and cocoa powder. Heat the mixture over medium heat, stirring occasionally, until it comes to a strong simmer, about 7 to 8 minutes. While the mixture is heating, add the chocolate to melt. Remove from heat and set aside for 3 hours, up to 2 days refrigerated.
Step 2Place the cooled base in a medium aluminum bowl.
Step 3Place the bowl over a larger bowl of ice and salt and whip the base with a hand whisk for about 10 minutes to lighten the texture; it will be a soft ice cream consistency.
Step 4Freeze the gelato base for about 1 1/2 hours before serving.