just made a batch of chocolate (which I rarely do)
2cup half half
2cup heavy cream
2 tbsp cacao powder
1 cup dark brown sugar
4 egg yolks
pinch of salt
it's satisfying for what it is but I prefer a deep almost dark chocolate taste similar to how I prefer an intense matcha ice cream.
I'm wondering if the yolk gave it too much of a custard-y flavor and I remembered seeing a post mentioning no eggs for a chocolate flavor.
how do I achieve deep dark chocolate (in taste and color)?
by djimenez371
8 Comments
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I use Guittard 70% baking bars along with Guittard 100% cocoa rouge powder.
Just gotta balance out the sugar and fat to make it work with the bars.
I would try this without the eggs, replace the half and half with whole milk, use a 22-24% dutch process cocoa (guittard, bensdorp or Ghirardelli) and more than a pinch of salt. All the fats and eggs hide a lot of flavor.
You should make the david lebovitz chocolate sorbet and experiment by adding cream so its a chocolate sherbet lol
I like the BraveTart Devil’s Food Chocolate Ice Cream recipe. The main thing is to greatly increase the amount of chocolate. 1 cup of cocoa powder (Barry Extra Brute), 3 oz of chopped chocolate (70%).
If you want deep & dark: [Cacao Noir a/k/a Charcolate](https://jhermann.github.io/ice-creamery/C/Cacao%20Noir%20%28Deluxe%29/)
I’ve done like 3oz of chocolate and a fair amount of cocoa powder to make it extra creamy, maybe even half a cup. And just taste it until it’s how you like. Add lots of salt too.
Use a really good cocoa powder like Valrhona. I use it and it gives a deep, dark colour and beautiful chocolate taste.