In a recent moment of self-reflection, my Scooped partner in crime and I decided that our column, and Serious Eats overall, is lacking in basic ice cream recipes. Along those lines, I've tried to rein in my penchant for off-the-wall flavors and focus this entry on one of my favorite building-block ice cream recipes: a simple (and completely irresistible) dark chocolate ice cream.
'dark chocolate' on Serious Eats
Dark vs. milk chocolate is a polarizing question. Many of us at SEHQ are milk chocolate fans, and not afraid to admit it. But when you want something more intense, wonderfully nuanced, and not-Halloween-candy-sweet, dark chocolate is what you reach for. We tried 19 different dark chocolates, nothing with higher than 73% cacao. This tasting was organized in honor of Valentine's Day but clearly we just needed an excuse to eat bounties of chocolate.
Chocolate and coffee: a classic combo. But when a choc-o-bomb doughnut and a watery cuppa joe aren't doing it for you any more, you know you have other options, right? Yes, you do. Here are five of them, including this recipe for coffee toffee.
Chocolate labels can be really confusing. This is mostly by design. Like it or not, marketing is a big part of moving these things off the shelves. Every year more terms are added, subtracted and manipulated to convince you, the consumer, that this is the chocolate you REALLY want to buy. Well, fret no more. The following terms (along with the glossary terms from the other week) will help you out the next time you're staring down an aisle's worth of chocolate.
Some of this has been covered in previous posts, but it can't hurt to have some chocolate terms you can comfortably throw around. Here are the basic ones—feel free to add yours in the comments!
Single bean chocolate varieties are replacing blends, and the result is fascinating. These dark chocolates from the French chocolate company Pralus are a perfect example.