Deep Dark Chocolate

Name: Deep Dark Chocolate
Prep time: 12 min
Cook time: 1440 min
Total time: 1452 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 403 g Whole Milk; 137 g Heavy Cream; 55 g Granulated Sugar; 20 g Dextrose; 27 g Skim Milk Powder; 20 g Cocoa Powder (Dutch); 40 g Dark Chocolate (70%)

Dutched cocoa plus melted 70% chocolate. Real chocolate intensity, no chalkiness.

12 min prep · 24h freeze 4 pints easy

Most chocolate Creami recipes taste like cocoa powder. This one tastes like chocolate, because we use actual chocolate. Heating the base helps the dark chocolate emulsify cleanly.

Almost — small tweak

Close to target. A small adjustment will make it noticeably smoother.

⚠️ TWEAK

Fat

11.7%

target 10–16%

Sugar

17.4%

target 14–20%

MSNF

9.7%

target 8–11%

Total solids

42.9%

target 36–42%

PAC242.7 / 220–280

POD (sweetness)

141

target 140–190

Total mass

702 g

target 473 g = pint

Why

• Total solids 42.9% is above 42% — base will be gummy.

Fix it

→ Add 32 g water to lower total solids.

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk403 g
Heavy Cream137 g
Granulated Sugar55 g
Dextrose20 g
Skim Milk Powder27 g
Cocoa Powder (Dutch)20 g
Dark Chocolate (70%)40 g

Batch mass702 g

Method

1.Warm milk and cream to a steam, whisk in cocoa, sugar, dextrose and milk powder until fully dissolved.
2.Off heat, add chopped chocolate. Stir until glossy and smooth.
3.Cool to room temperature, pour into the Creami pint, freeze 24+ hours.
4.Spin on Ice Cream. Expect to Re-Spin once.