17-05-2010

Taste Test: Chocolate Ice Cream

Manufacturers are reluctant to share information about the type and quantity of their cocoa, but chef Jerome Landrieu of Barry Callebaut's Chicago CHOCOLATE ACADEMY™ center tells us that flavor and texture vary hugely as a result of the cocoa used: "Cocoa that is drier has less fat and can result in grainier ice cream.  Different cocoa powders have very different flavors and intensities."

PDF downloaden [308 KB]
« Zurück zur Übersicht