Chocolate Chips for Ice Cream
I feel a bit like the character Vianne from the movie Chocolat, since I’ve been writing so much about chocolate during Lent (she opens her shop in the middle of it). Apologies, to anyone who has given it up, but it’s what I’m working on at the moment!
Here are a few options:
1. The easiest way is to chop one of your favourite chocolate bars into pieces sized to suit your tastes.
2. A second way, if you like finer pieces is to take a chocolate bar and use a vegetable peeler or grater to create chocolate shards.
3. What I’ve been doing recently (photos), is to take some tempered chocolate, spread a thin layer on baking parchment, and then cut it into chunks. It seems to work quite well as long as you cut the chocolate as soon as it has set, but before it hardens fully. After you’ve cut it, let it harden fully, then remove from the parchment.
Note: If you find the chocolate too brittle in the ice cream, you can either use a chocolate with more fat (more toward milk and less toward dark) or add a bit of grape seed oil (5% or so of volume) while you are melting it.
This entry was posted on Friday, March 27th, 2009 at 1:33 pm and is filed under Chocolate, Ingredients. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.