CocoChoc (Deluxe)¶
CocoChoc is a rich, tropical fusion where deep cocoa and dark chocolate meet the velvety smoothness of coconut.
🌿 Vegan & Dairy-free
The 100g of banana acts as a natural binder, providing a thick, fudgy body without overwhelming the chocolate profile.
Process on Light Ice Cream, do a scrape-down, and MIX-IN or RESPIN (choose depending on consistency you get after processing, and eventually want after 2nd spin).
Rating: 😋🥥🍫 (untested)
INGREDIENTS¶
ℹ️ Brand names are in square brackets [...].
Prep
- 200ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈6 fl oz + 1 tbsp + 1 ½ tsp) • use any other preferred milk (~2% fat) ℹ️
- 35g Coconut Milk Powder 54% [Green Essence]↗ (≈1 oz + 1 ¼ tsp) • alternative: 80ml coconut milk 22%, 50ml less soy milk ℹ️
- 30g Cocoa Powder Organic 11% [Sevenhills]↗ (≈2 tbsp)
- 25g Dark chocolate 85% [Moser-Roth/Aldi] (≈1 tbsp + 2 tsp) • Portion = 25g
Wet
- 100g Bananas (ripe, peeled) (≈3 oz + 1 tbsp) • 1 medium sized piece ℹ️
- 20g Glycerin (E422, VG) [hd-line]↗ (≈1 tbsp + 1 tsp) • Sweetness = 60%; GI = 5; Density = 1.26 g/ml ℹ️
- 15g Brandy or Vodka 40 vol%↗ (≈1 tbsp) • alternative: 12g (additional) VG for a sober recipe ℹ️
- 200ml Soy milk 1.6% (sugar-free) [Berief]↗ (≈6 fl oz + 1 tbsp + 1 ½ tsp) • use any other preferred milk (~2% fat) ℹ️
Dry
- 40g SweEX (Erythritol + Xylitol 3:2)↗ (≈1 oz + 2 ¼ tsp) • alternative: 53g allulose or dextrose ℹ️
- 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]↗ (≈2 tsp) • not-as-good substitute: 1g guar, 0.3g xanthan, and 0.3g salt ℹ️
- 3g Instant Coffee [Mount Hagen] (≈½ tsp) • 1.5g per 125ml ℹ️
Adjust sweetness
- ≈6 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
DIRECTIONS¶
- Mix the cocoa and coconut milk powder with milk heatened in the microwave (to >80°C), blend to a smooth paste.
- Melt the chocolate into the still warm paste.
- Blend the banana and other wet ingredients except the soy milk in an empty Creami tub, to a smooth consistency.
- Add the bloomed cocoa paste and the 2nd part of the soy milk, and blend to integrate.
- Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
- Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
- Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
- Add remaining ingredients and stir with a spoon.
- For better results, let the base age in the fridge (covered, lid on), for a few hours or over night. This helps flavor development and gum hydration, especially with unheated bases.
- Freeze for 24h with lid on, then spin as usual. Flatten any humps before that.
- Process with RE-SPIN mode when not creamy enough after the first spin.
NUTRITIONAL & OTHER INFO¶
| 🥗 Value | 100g | Serving | Total |
|---|---|---|---|
| ⚖️ Weight (g) | 100 | 340 | 678 |
| 🔥 Energy (kcal) | 133.6 | 454.2 | 905.7 |
| 🫒 Fat (g) | 6.3 | 21.3 | 42.4 |
| 🍞 Carbohydrates (g) | 17.8 | 60.6 | 120.9 |
| 🍬 Sugars (g) | 3.1 | 10.4 | 20.8 |
| 💪 Protein (g) | 3.9 | 13.3 | 26.6 |
| 🧂 Salt (g) | 0.1 | 0.4 | 0.8 |
- FPDF / PAC↗ (target 20..30): 30.60
- Protein / Energy Ratio (ok=12%; hi=20%): 11.74% • Low-Sugar
- Milk Solids Non-Fat (MSNF↗, 7-11%): 32.3g • 4.8%
- Net carbs: 63.5g • ∝ 5 servings@136g: 12.7g • ∝ 3 servings@226g: 21.2g • energy ratio (low <20%): 28%
- 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).