Another way to make chocolate ice cream is roasting the cocoa beans, creating nibs and cooking base in nibs. I’d recommend giving it a try, if not for experience but I also think it allows you to play with flavor (combining two types of beans. Etc). Great episode, and looking forward to you trying to 100% cocoa.
That is a great idea. The pods are simply too expensive here for a home test but if I can find some at a reasonable price, I will definitely try it. Thank you for the suggestion 👍
I am curious as to why you didn’t mention the different processes that different cocoa powders undergo, i.e. the difference between natural, dutch process and black cocoa?….because it is my understanding that they all have different pH levels, dissolve more or less, etc. how would this affect the making of the ice cream? Could you comment on that? Much appreciated, love your channel😊
It’s a very deep subject and people won’t want to watch a 2h video about Cocoa powder, getting people to watch more than 25% of the current videos is impossible 😉 I am continuing the chocolate series when I start recording again though and will go through this area of cocoa powder.
@@PolarIceCreamery Thanks so much for your reply. I completely understand. Looking forward to new videos. Thoroughly enjoy your content. Greetings from México 👋
I guess that by 100% cocoa you mean cacao mass? I found that there are huge differences, as you'd expect, between one brand and the other. I have found that some can be pretty acidic and leave (at least for me and most of my tasting panel) an unpleasant aftertaste. I realised that I like my mass to have had a little alkaline treatment. Which incidentally and getting back to the video, is often the reason for darker colour and stronger taste in cocoa powder.
I roast my own cacao beans and make my own chocolate to satisfy my taste. Depending on the roast profile will depend on the flavor notes and also what beans are used
Properly making the chocolate mass requires a second step of conching. This removes any acidity and volatiles. I do not like Dutch processed powder in anything. By making my own cacao butter, I also can produce the quality of cacao powder as far as fat content. As mentioned before the color and roast profile partially depends on country of origin of the bean
Unfortunately all real chocolate will go hard that’s why Ben & Jerry’s use “chocolatey” pieces. This is a very subtle ganache and is the best way to make “soft” chocolate chunks.
I think the best way here is making a stracciatella - melt some chocolate (you can add a little coconut or vegetable oil to keep the hardened chocolate softer) and add it slowly as you are at the end of churning. It will harden and break up, leaving small melt-in-your-mouth chunks
Another way to make chocolate ice cream is roasting the cocoa beans, creating nibs and cooking base in nibs. I’d recommend giving it a try, if not for experience but I also think it allows you to play with flavor (combining two types of beans. Etc). Great episode, and looking forward to you trying to 100% cocoa.
That is a great idea. The pods are simply too expensive here for a home test but if I can find some at a reasonable price, I will definitely try it. Thank you for the suggestion 👍
Yes! I do this, I also toast the cocoa powder 😀
Greatly looking forward to next chocolate episode.
Great quality video. This info is invaluable. Thank you.
Our pleasure ☺️ thank you for watching!
You should do this exact same video with different kinds of vanilla, including imitation vanilla
A good idea, thanks for the suggestion ☺️
@@PolarIceCreamery yessss I keep readinbg that in cold desserts you really notice the difference between high and low quality vanilla
I am curious as to why you didn’t mention the different processes that different cocoa powders undergo, i.e. the difference between natural, dutch process and black cocoa?….because it is my understanding that they all have different pH levels, dissolve more or less, etc. how would this affect the making of the ice cream? Could you comment on that? Much appreciated, love your channel😊
It’s a very deep subject and people won’t want to watch a 2h video about Cocoa powder, getting people to watch more than 25% of the current videos is impossible 😉
I am continuing the chocolate series when I start recording again though and will go through this area of cocoa powder.
@@PolarIceCreamery Thanks so much for your reply. I completely understand. Looking forward to new videos. Thoroughly enjoy your content. Greetings from México 👋
Mexico 🇲🇽 would love to go there one day.
Why not use a 100% chocolate. The only addition to it is maybe a little extra cacao butter when it is being processed. Just a thought.
I’m going to talk about the 100% chocolate in another episode but you absolutely can. I have a block of 100% that I’ll use and compare down the line 👍
I guess that by 100% cocoa you mean cacao mass? I found that there are huge differences, as you'd expect, between one brand and the other. I have found that some can be pretty acidic and leave (at least for me and most of my tasting panel) an unpleasant aftertaste. I realised that I like my mass to have had a little alkaline treatment. Which incidentally and getting back to the video, is often the reason for darker colour and stronger taste in cocoa powder.
I roast my own cacao beans and make my own chocolate to satisfy my taste. Depending on the roast profile will depend on the flavor notes and also what beans are used
As much as science helps with ice cream production, tastes are always individual.
Properly making the chocolate mass requires a second step of conching. This removes any acidity and volatiles. I do not like Dutch processed powder in anything. By making my own cacao butter, I also can produce the quality of cacao powder as far as fat content. As mentioned before the color and roast profile partially depends on country of origin of the bean
In your experience, are there chocolate chips/chunks you like to use to garnish icecream that don't get crazy hard and brittle?
Unfortunately all real chocolate will go hard that’s why Ben & Jerry’s use “chocolatey” pieces. This is a very subtle ganache and is the best way to make “soft” chocolate chunks.
I think the best way here is making a stracciatella - melt some chocolate (you can add a little coconut or vegetable oil to keep the hardened chocolate softer) and add it slowly as you are at the end of churning. It will harden and break up, leaving small melt-in-your-mouth chunks
That is a great way to get some chocolate in there.
I’m a huge fan of water ganache for chocolate shapes and chunks.
Chocoholic here. I'm so glad I found your page! I just bought a Creami, and can't wait to make the best chocolate gelato I've ever had :D
Oh you’re in for a treat, chocolate is my “thang” 😉 a new one in next weekends video by the way 😱