This topic contains 3 replies, has 2 voices, and was last updated by Kyri Voskou 3 weeks, 3 days ago.
October 19, 2016 at 8:23 pm #17835
I’ve been making a great chocolate ice-cream recently (actually Nutella), loads of cream, egg yolks, fabulous taste and texture.
I decided to scrap the Nutella and use real dark chocolate instead, so waited for my sugar/cream/egg mixture to cool down a bit before adding melted chocolate (so the chocolate wouldn’t burn).
I’ve tried this a couple of times but find the chocolate doesn’t combine smoothly into the rest of the mix. Instead I get a lighter brown mixture but with millions of tiny darker dots in it.
The look is great, so is the taste, but there is a slightly grainy feel to it on the tongue. I imagine this is because the chocolate isn’t being fully mixed in.
Is that likely the case? I’d like to make the finished ice-cream smoother and want to use chocolate rather than a pre-made ingredient like the Nutella.
What can I do to achieve this?
All help much appreciated!
October 25, 2016 at 7:10 pm #17864
Hi there Kyri!
Thanks for getting in touch! Yes it sounds like the solids in your chocolate aren’t being dissolved properly into your mix. I usually add chocolate to my mix 10 minutes before the end of the heating session. I then heat the chocolate and the mix at 72°C for 10 minutes whilst stirring. I find that this is usually sufficient to disperse the solids. I’d recommend that you try the same. Have you tried my chocolate ice cream recipe on the blog?
Hope that helps. Let me know if you have any other questions.
All the best,
February 20, 2017 at 9:34 pm #17964
A late answer to your post 🙂 Don’t worry about burning the chocolate. As
it is heated in the presence of liquid the cocoa butter is not burned. So just add it and pasteurize at 85°C or whatever temperature you are using. You can also add
the hot ice cream base over the chocolate after taking it off the heat and then wisk. IMHO a handblender is indispensable 🙂 And you do not need to chop the chocolate into a million pieces. The calletes from Valrhona for example readily mealts just by the rest head from the mixture 🙂
January 27, 2018 at 10:31 pm #22761
Hello Ruben and Pete,
Thanks both for your responses, it really took me this long to actually make ice cream again!
You were both right (of course) and I had nothing to fear by upping the temperature I was working at.
Result, fabulous ice cream!