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"Dutch processed" or regular baking cocoa?
at Sat, 27 Mar 2004 21:07:08 GMT in
>,
(Bob) wrote :
>Alex wrote:
>
>> Cold subdues the flavour of chocolate, and with the Dutch process
>> already subduing the flavour, the ice cream is off to a bad start. To
>> make matters worse, lots of cream and milk also subdue the taste of
>> chocolate, and so if you use Dutch process cocoa in "chocolate" ice
>> cream you're essentially guaranteed to get a very pale, washed-out
>> taste - at best a poor shadow of chocolate.
>
>Right. If you want intense chocolate flavor, make chocolate sorbet
>instead of chocolate ice cream. Orwell posted the following recipe
>which works fine for me:
>
>Bring 2 cups water to a simmer.
>Whisk in 1 cup cocoa powder and 3/4 cup sugar.
>Chill, then churn.
>
IMHO this is still really *cocoa* sorbet. Without actual chocolate,
including the cocoa butter, it doesn't really taste like chocolate - it
tastes like cocoa, which has a distinctly different flavour. If you make
your own chocolate ice cream at home, you're not at all limited by the
strictures that govern commercial ice cream manufacturers and you can make
chocolate ice cream that actually has an intense chocolate flavour.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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