Cacao Noir a/k/a Charcolate (Deluxe)¶

Chocolate ice cream using both dark cocoa powder and dark chocolate, and a strong coffee note.

Spin on “Sorbet”, scrape down, and mix-in. I used 15g of crushed cashews here, included in the macros.

Rating: 😋🍫🍫🍫🕳️ (chocolate black hole, in a good way)

Served with pecans and black cherry fruit spread.

Scooped fresh out of the freezer, after 3 days.

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Prep

• 200ml Water (boiling)
• 50g Dark chocolate 85% [Moser-Roth/Aldi] • Portion = 25g

Wet

• 200ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 20g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 15g Cointreau 40 vol% • 1 bottle = 70cl
• 10ml Soy sauce • ½ tbsp

Dry

• 45g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 90%; GI < 7
• 20g Cocoa Noir Intense 11% [Cacao Barry]^↗ • intense, tart cocoa flavour
• 15g Skim milk powder 1:10 (SMP) [Vita2You]^↗
• 15g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 4.5g Instant Coffee [Mount Hagen] • 1.5g per 125ml
• 0.5g Cinnamon (Ceylon)
• 1 pinch Cayenne + Nutmeg • optional – 🔥❤️‍🔥 for that hot vibe

Fill to MAX

• 75ml Soy milk 1.6% (sugar-free) [Berief]^↗
• ≈10 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Mix-ins

• 15g Cashew nuts (organic) [Biojoy] • crush them and use as a mix-in [90kcal, 0.9g sugar]

Topping Options

• 8g Walnuts (organic) [Biojoy] • add as a topping [54kcal, 0.6g sugar]
• 8g Pecan nuts (organic) [Biojoy] • 10 halves = 15g; add as a topping [58kcal, 0.3g sugar]
• 15g Schwartau “Black Cherry” (Extra Zero) • fruit spread, no added sugar; add as a topping [9kcal, 1.1g sugar]

DIRECTIONS¶

1. In a medium-sized bowl, mix all the ‘dry’ ingredients with a whisk.
2. Pour ½ the boiling water over the cocoa to bloom it, and whisk to combine to a smooth paste.
3. Carefully integrate the other half of the water.
4. Break the chocolate into pieces and melt them into the hot paste, then let it cool down a bit.
5. Add "wet" ingredients and the chocolate paste to empty Creami tub (use a silicone spatula).
6. Use an immersion blender on full speed to homogenize everything.
7. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
8. Add remaining ingredients (to the MAX line) and stir with a spoon.
9. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
10. Process with RE-SPIN mode when not creamy enough after the first spin.
11. Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 124.1 kcal; fat 5.8g; carbs 15.0g; sugar 3.1g; protein 5.6g; salt 0.5g
• Nutritional values per ½ Deluxe Tub: 340g; 421.8 kcal; fat 19.6g; carbs 51.0g; sugar 10.5g; protein 19.2g; salt 1.7g
• Nutritional values total: 695g; 862.2 kcal; fat 40.0g; carbs 104.2g; sugar 21.5g; protein 39.3g; salt 3.4g
• FPDF / PAC^↗ (target 20..30): 31.29
• Protein / Energy Ratio (ok=12%; hi=20%): 18.21% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 38.7g • 5.6%
• Net carbs: 41.8g • ∝ 5 servings@139g: 8.4g • ∝ 3 servings@232g: 13.9g • energy ratio (low <20%): 19.4%
• 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).