Cacao Noir (Deluxe)¶

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

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

Rating: 😋🍫 (untested)

INGREDIENTS¶

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

Prep

• 200ml Water (boiling)
• 15g Cocoa Noir Intense 11% [Cacao Barry]^↗ • intense, tart cocoa flavour
• 50g Dark chocolate 85% [Moser-Roth/Aldi] • Portion = 25g
• 5g Instant Coffee [Mount Hagen] • 1.5g per 125ml
• 20g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 20g Skim milk powder 1:10 (SMP) [Vita2You]^↗

Wet

• 250ml Soy milk 1.6% (sugar-free) [Berief]^↗
• 20g Glycerin (E422, VG) [hd-line]^↗ • POD = 60%; GI = 5; Density = 1.26 g/ml
• 15g Brandy or Vodka 40 vol%^↗
• 10ml Soy sauce • ½ tbsp

Dry

• 15g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 40g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 90%; GI < 7
• 1 pinch Cinnamon (Ceylon)

Fill to MAX

• 60ml Soy milk 1.6% (sugar-free) [Berief]^↗
• ≈4 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

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]

DIRECTIONS¶

1. In a bowl, mix the cocoa powder with the coffee and protein powder.
2. Pour the boiling water over the cocoa to bloom it, and whisk to combine to a smooth paste.
3. Break the chocolate into pieces and melt them into the hot paste, then let it cool down a bit.
4. Add "wet" ingredients and the chocolate paste to empty Creami tub (use a silicone spatula).
5. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
6. Pour into the tub and QUICKLY 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.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 111.6 kcal; fat 4.6g; carbs 13.9g; sugar 2.8g; protein 5.8g; salt 0.5g
• Nutritional values per ½ Deluxe Tub: 360g; 401.7 kcal; fat 16.6g; carbs 49.9g; sugar 9.9g; protein 20.9g; salt 1.8g
• Nutritional values total: 720g; 803.4 kcal; fat 33.3g; carbs 99.8g; sugar 19.8g; protein 41.9g; salt 3.5g
• FPDF / PAC^↗ (target 20..30): 30.46
• Protein / Energy Ratio (ok=12%; hi=20%): 20.84% • Low-Sugar • Hi-Protein
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 49.3g • 6.8%
• Net carbs: 38.7g • ∝ 5 servings@144g: 7.7g • ∝ 3 servings@240g: 12.9g • energy ratio (low <20%): 19.3%
• 15g 'Salty Stability' is: 11.0g Inulin • 1.8g Glycerol Monostearate (GMS / E471) • 0.9g Tylose powder (E466, Tylo, CMC) • 0.6g Guar gum (E412) • 0.5g Salt • 0.2g Xanthan gum (E415, XG).