If you’ve read my recipe for Scientist’s Chocolate Ice Cream then you’ll be wanting to know which chocolate you should use for your ice cream. After all, if you put all that effort in to making the best ice cream base then you don’t want to be adding any old chocolate. Here’s a quick reminder of the recipe:
The first three contenders were:
[amazon_link id="B0069RPB16" target="_blank" container="" container_class="" ]Green & Black’s Organic 70% Dark Chocolate[/amazon_link]
[amazon_link id="B00487JSBS" target="_blank" container="" container_class="" ]Willie’s World Class Cacoa - Venezuelan Black: Rio Caribe Superior[/amazon_link]
[amazon_link id="B008EQIWMU" target="_blank" container="" container_class="" ]Willie’s World Class Cacoa – Venezuelan Black: Carenero Superior[/amazon_link]
Adjustments were made to the recipe to ensure that each batch had the same amount of pure cacoa i.e. you need more G&B than Willie’s Cacoa but the base was otherwise the same.
1st: Rio Caribe Superior
2nd: Green & Black’s
3rd: Carenero Superior
The first place chocolate produced the most intense chocolate hit due to its citrus notes. The second place chocolate produced a good ice cream that lacked the punch of the 1st place. If you were looking to make a malt chocolate, or just prefer a malt undertone to your chocolate ice cream then definitely pick to 3rd place ice cream. The nut and spice notes in this chocolate a screaming out for malt flavours to complement them.