A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
which chocolate for ice cream
Avatar
Gracie
Chippenham, United Kingdom
Member
Members
Forum Posts: 88
Member Since:
June 23, 2007
sp_UserOfflineSmall Offline
1
March 15, 2010 - 2:33 pm
sp_Permalink sp_Print

We're pondering adding ice cream to our offering in our shop,and I'm curious as to whether a high or lower cocoa butter ratio would provide the best result.
My instinct says to go with a high cocoa content but relitively low cocoa butter to prevent extreme hardness.
i love Valrhona's Guanaja but think it may be too hard once frozen.
Alternatives are a high viscosity (low cocoa butter ratio) single origin from Ecuador, El Rey's apamate or Grenadan Chocolate company's 70% (pricy but nice!)

Any opinions?

On another front, I'm on the lookout for a used batch freezer!

Avatar
gap
Melbourne, Australia
Member
Members
Forum Posts: 199
Member Since:
October 20, 2005
sp_UserOfflineSmall Offline
2
March 15, 2010 - 11:00 pm
sp_Permalink sp_Print

Depends on your recipe. As you suggest, all the ingredients for the ice cream need to be balanced, including the fats. You need something with a strong flavour to come through as "chocolatey" - I typically use a 64-66% range. The best way to do it is find a flavour you like and then tweak your recipe around that.

Avatar
Alex Rast
Manchester, United Kingdom
Member
Members

Reviewers
Forum Posts: 283
Member Since:
October 13, 2009
sp_UserOfflineSmall Offline
3
March 16, 2010 - 2:42 am
sp_Permalink sp_Print

quote:


Originally posted by Gracie

We're pondering adding ice cream to our offering in our shop,and I'm curious as to whether a high or lower cocoa butter ratio would provide the best result.
My instinct says to go with a high cocoa content but relitively low cocoa butter to prevent extreme hardness.



You are correct. Too high a cocoa butter as you suggest only increases the fat content - and the result is like Ben&Jerry's, i.e. chisel-it-out-of-the-carton. Meanwhile, yes, you need high cocoa content or the flavour will be extremely mild: think about what the dilution factor will be in ice cream and it's obvious you need maximum power.

quote:


i love Valrhona's Guanaja but think it may be too hard once frozen.
Alternatives are a high viscosity (low cocoa butter ratio) single origin from Ecuador, El Rey's apamate or Grenadan Chocolate company's 70% (pricy but nice!)


Guanaja is OK but suboptimal. Cocoa butter content is on the high side though not extreme.

The optimum choice is El Rey Gran Saman.

Note the blend! NOT Apamate, which is too mild and too high cocoa butter to be ideal. Another possibility, again very expensive but worth considering, is Domori Carenero Superior with a similarly low cocoa butter content and high-power flavour. I think you're also noticing that, in general, the Carenero bean works best with ice cream. Its spicy general character helps it to stand out, unlike fruity flavours which tend to be retreating and earthy ones that end up really tasting muddy.

Alex Rast
Alex_Rast_Alternate@hushmail.com

Alex Rast Alex_Rast_Alternate@hushmail.com
Avatar
Gracie
Chippenham, United Kingdom
Member
Members
Forum Posts: 88
Member Since:
June 23, 2007
sp_UserOfflineSmall Offline
4
March 16, 2010 - 7:47 am
sp_Permalink sp_Print

Thanks for the replies...I was hoping you would chip in Alex, as I know you've done some extensive "research" (hard task but someone has to do it!!).
I had forgotten about Gran Saman...of course, that would be perfect. I'll start experimenting. I have the honeycomb flavour nailed and I'm also working on an ice cream version of our Sea Salt Praline....well I have to do something creative to stop me going Easter Egg Gaga!

Avatar
chocolatero
london
Member
Members
Forum Posts: 155
Member Since:
September 5, 2004
sp_UserOfflineSmall Offline
5
March 26, 2010 - 8:02 am
sp_Permalink sp_Print

You should also try Coeur de Guanaja, it is a defatted version of guanaja especially made for ice cream

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
16 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

terryphillips

OANA PICINCU

amylia

Candy

Higor

Roberto Aguirre past

Forum Stats:

Groups: 7

Forums: 26

Topics: 1821

Posts: 10525

 

Member Stats:

Guest Posters: 1

Members: 5092

Moderators: 0

Admins: 1

Administrators: Seventy%

which chocolate for ice cream | Ingredients | Forum