Rich ice cream with a fresh tangy blueberry swirl. Using a dehydrator we can add an extra dimension to the blueberry swirl.
The key to rich and dark chocolate ice cream is replacing chocolate with pure cocoa mass.
The ice cream base is the most important part of ice making, but can be difficult to get right. Heating the base sous vide helps to reduce errors.
This dark chocolate entremet is a great way to end a dinner. Sour Amarena cherries nicely complement the richness of the chocolate.
The richness of dark chocolate paired with the fruitiness of Ruby chocolate and a speculaas spice mix makes for a great fall and winter bonbon.