Cacao Noir (Deluxe)¶

Spin on “Sorbet”, scrape down, and re-mix.

Rating: 😋🍫 (untested)

INGREDIENTS¶

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

Prep

• 200ml Water (boiling)
• 50g Cocoa Powder Organic 11% [Sevenhills]^↗
• 50g Dark chocolate 70% [Moser-Roth/Aldi] • Portion = 25g

Wet

• 150ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 100ml Strong Coffee or Espresso
• 15g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗
• 7ml Soy sauce • ½ tbsp
• 5ml Syrup Caramel (low-sugar) [Sukrin] • 14g sorbitol, erythritol, stevia

Dry

• 30g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 30g Soy protein isolate (nature) [Powerstar]^↗ • 1kg bag, unsweetened, unflavored
• 30g Xylitol (E967)^↗ • POD = 100%; GI = 7
• 1 pinch Cinnamon (Ceylon)

Fill to MAX

• 43ml Water to MAX line
• ≈4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

DIRECTIONS¶

1. Mix the boiling water with the cocoa powder to bloom it, melt the chocolate pieces into the hot paste, then let it cool down.
2. Add "wet" ingredients and the bloomed cocoa to empty Creami tub.
3. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
4. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
5. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
6. Add remaining ingredients (to the MAX line) and stir with a spoon.
7. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
8. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 115.7 kcal; fat 4.1g; carbs 14.9g; sugar 2.2g; protein 7.0g; salt 0.4g
• Nutritional values per ½ Deluxe Tub: 360g; 416.7 kcal; fat 14.6g; carbs 53.6g; sugar 8.1g; protein 25.4g; salt 1.3g
• Nutritional values total: 720g; 833.4 kcal; fat 29.2g; carbs 107.1g; sugar 16.1g; protein 50.7g; salt 2.6g
• FPDF / PAC^↗ (target 20..30): 30.64
• Protein / Energy Ratio (ok=12%; hi=20%): 24.35% • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 27.9g • 3.9%
• Net carbs: 41.9g • ∝ 5 servings@144g: 8.4g • ∝ 3 servings@240g: 14g
• 30g Ice Cream Stabilizer (ICSv2) is: 13.8g Erythritol (E968) • 13.8g Inulin • 1.4g Tylose powder (E466, Tylo, CMC) • 0.48g Guar gum (E412) • 0.48g Salt • 0.14g Xanthan gum (E415, XG).