"Chocolate Madness" is a recipe I've been tweaking on for years. I thought I'd share the most recent attempt, where I changed the base and threw caution to the winds and increased the amount of chocolate added… Also, my notes on the next batch.
Tasting: Very rich, very dense, but more milk chocolate-y than my desired dark chocolate-y.
Changes for the future:
– Reverse the percentage of types of chocolate (Ghirardelli bars) added to 'darken' the flavor.
– Ponder on my base. As you can see I made a bit of a math error in eliminating the milk, and increased the total dairy by 1/2 cup. Since I pull the batch when it overtops the dasher in my ICE-20, that meant it had much less overrun. I'm not sure the resulting increase in density was a bad thing.
– The new version has too much of a vanilla note, possibly because of the less than stellar extract I had on hand. I'm going back to the original quantity.
– I couldn't find any chocolate extract locally, but I did find ground cacao nibs, so I made my own chocolate liqueur and will be using it in future batches. (I'll probably have to make more, because equal parts of the liqueur and milk make for a fine evening wee dram.)
by DerekL1963
9 Comments
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You should probably put more focus on the cocoa powder: 11% vs 22% fat, and dark cocoa powder (Cacao Barry).
See [Cacao Noir a/k/a Charcolate](https://jhermann.github.io/ice-creamery/C/Cacao%20Noir%20%28Deluxe%29/) for an impression.
Also, “chocolate” has a similar variation range (milk vs. 70/80/85/90).
First thing I would do is replace the brown sugar with glucose and double the amount of chocolate.
Maybe consider adding some instant coffee or instant espresso? I add it to chocolate cakes and cookies to give more chocolate oomph
Have a look at the chocolate recipe on my profile. I just made it today and compared lindt Vs home brand. Lindnt always wins.
Consider adding an 1/8 tsp espresso powder. Belongs in all chocolate recipes imo.
In the rec I use two things to adjust the flavor are a tiny amount of instant espresso and some malted milk powder. Yours might be too much like hot chocolate without other flavors.
I’ve been using David Lebovitz’ “Devil’s Food Chocolate Ice Cream” as my mega ultra chocolate base for years with great success, maybe that would spark some ideas for you to try: https://www.davidlebovitz.com/devils-food-chocolate-ice-cream-recipe-bravetart-stella-parks/
Consider improving your cocoa powder. Try 85g Barry Extra Brute or Valrhona.
You might reduce the white sugar a little to compensate for the extra brown and the bar chocolate.
Espresso powder and/or a coffee liqueur could add some depth.