Hi everybody, we are the Cold Pleasure and this is a guest post born with a collaboration with The Great Chocolate Confession agency.
As you know, there are many versions of chocolate ice cream. From the Dark chocolate to Cremino flavor, anyway, everyone has tasted chocolate ice cream at least once in its life. How can you say no to the irresistible goodness of chocolate combined with the freshness and smoothness of ice cream?
Moreover, considering all kinds of ice cream, chocolate is among those that has more healthy properties. In fact, a good chocolate ice cream is a precious source of antioxidants, which are instead present in smaller quantities in fruit ice creams. Someone even claims that dark chocolate ice cream is like a medicine. If it is artisanal, it represents a well-balanced food because in its composition there is a good proportion of proteins, carbohydrates / sugars, fats. In fact, on 100 g of chocolate ice cream there are 4.3 g of protein, 8.1 g of lipids, 2.3 g of fiber, 23.6 g of total sugars. For this reason, it can be considered a valid substitute of after meal dessert and the best snack available, perfect also for children, because it is healthy, complete and genuine.
In this article we provide an example of an incredible and healthy chocolate ice cream. Experts call it: cocoa mass ice cream.
It comes from the pressing of dried and toasted fava beans. Those who make it in Italy are very few, but the ice cream produced using the cocoa mass is the new frontier in the world of gourmet ice cream. The mass as an ingredient is not so common in the sector because it is a risky and expensive choice for a producer: the mass costs more than cover chocolate which is very used and it must be of great quality for obtaining an amazing ice cream.
Based on milk or water, mass ice cream is made as it was done over two centuries ago using pure cocoa mass, the only one able to naturally give persistence and balance, as well as enhance the aromatic nuances even at disadvantageous service temperatures.
Before cocoa powder was invented in 1826 for all cocoa-based preparations, only the cocoa mass was used. The primary process was: dry roasted beans and then squeezed, often by hand.
Chosen today as a production method by those who want to enhance cocoa and its nuances, mass chocolate ice cream perfectly expresses the current trend in the world of ice cream, that is to enhance the agricultural raw material, choosing ingredients from respectful supply chains. The cocoa mass is in fact produced exclusively from the best roasted beans, peeled and squeezed with a refining mill.
Due to the absence of sugar, 100% express the aroma of the beans in an absolutely authentic manner, enhancing their characteristics.
How to recognize a good ice cream based on cocoa mass?
1. Excellent raw materials: the single origins
An aromatic raw material is needed, preferably with a controlled supply chain to be sure of the origin and post-harvest treatment.
2. The color
It must never be black, but must have a more amber, clear hue.
3. The flavour
To understand if it is good, you must first taste it: look for the aromatic bouquet of the variety used.
4. The taste
A good ice cream must leave a clean feeling in the mouth.
5. Short label
In the list of ingredients there must be written mass of cocoa.
The recipe: 100% cocoa bean sorbet
Ingredients:
• Water 658g
• Sugar 200g
• 100% cocoa mass, 130g
• carob seed flour, 2g
Mix the carob seed flour with the sugar and add to the milk / water liquids; Bring to about 650°C the mixture and pour on the drops of cocoa mass emulsifying well with an immersion mixer. Leave the mixture to rest until it reaches room temperature and stir in the ice cream maker.
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