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Dark chocolate ice cream recipe

post #1 of 4
Thread Starter 

I am making dark chocolate ice cream. Many recipe uses chocolate and I don't want to do that, I am using cocoa powder, so if the recipe asks for example 1 ounce of chocolate and minimum 70% cocoa, does it means I can substitute and say 70% of 1 ounce worth of cocoa??

post #2 of 4

Chocolate contains sugar and emulsifiers that cocoa doesn't so a 1:1 substitution would not likely work out too well.  From my experience making ice cream, the recipes are fairly finicky.  What recipe are you using?  You might be able to tweak it some to use the cocoa by adjusting/adding other ingredients and or modifying your recipe, maybe make a small test batch.  On the other hand, how about finding a tested recipe that uses cocoa?  I double-checked the one I always use, it has both cocoa and bittersweet chocolate, so no luck there, I can't recommend a cocoa-only recipe based on experience.

post #3 of 4

The trick to making creamy desserts with cocoa only is to "bloom" the cocoa in very hot water before adding to your cream mix.

This essentially softens the grains of cocoa and unlocks the cocoa butter from the dry solids and allows them to expand so they mix well with the fatty milk.

I use about a 1;1 ratio of cocoa to hot water and allow it to sit for about 10 minutes, then slowly add in your milk/custard mixture. I've tried heating the milk or cream and adding it to the cocoa but the fat in the cream or milk seems to surround the grains of cocoa without really penetrating them. I ended up with grainy chocolate ice cream.

Using hot water works much better. Ive even used teas like Earl Grey for a nuanced flavor. Peppermint tea is nice too.
 

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Liquored up and laquered down,
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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply
post #4 of 4

This is a recipe that I have for a very long time but never actually tried. It uses cacao powder only. Let's agree that they mean real cacao powder, not some freeze dried granulate! 

 

3 egg yolks - 100 gram icing sugar - 250 ml milk - 200 ml cream- 15 gram cacao

Beat egg yolk with the sugar, cacao and 50 ml milk until all cacao is completely dissolved. Add the rest of the milk and mix well. Whisk the cream until quite stiff. Add the milk mixture to the whisked cream and mix gently. Let it turn in the ice-cream machine.

 

The Callebaut website says that 10 grams of dark chocolate + 10 grams of cacao powder makes the darkest and most flavorful chocolate icecream!

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