We're always looking for the perfect cold hot chocolate. After a lot of test'n'taste, we can safely say that Dandelion's "alternative" ice cream chocolate is one of the tastiest we've tried in a long time. The special thing about Dandelion's ice chocolate is that it's not classic ice chocolate, but rather a rich type of iced hot chocolate, the consistency of which is more reminiscent of a milkshake. You can find the recipe for it here!
We met Greg D'Alesandre fromDandelion at Euro Beans 2017. Although it was about 36 degrees that day, our favorite chocolate festival was very well attended and many chocolate manufacturers - despite tropical temperatures - were already completely sold out on the first day of the festival. And that's how it happened that instead of chocolate, we drove back to Berlin with Dandelion's wonderful 'Making Chocolate' book . In addition to the fact that the book explains in detail the steps involved in making bean-to-bar chocolate, it also has a wide variety of very special recipes.
One of them is this terrific ice chocolate recipe! The basis for this is a "chocolate syrup" which is mixed with ice. Dandelion uses a particularly "chocolaty" type of chocolate in this recipe. This means that the chocolate has more nutty, molasses, warm flavors. After extensive tests with different chocolates, we can say that we can only agree. Although a fruity chocolate is also exciting, the full-bodied chocolate flavors convinced us the most. Especially because we often don't eat enough chocolate in the summer. With this iced drinking chocolate we can satisfy our desire for chocolate while cooling off on a hot summer day in Berlin. And even if it sounds a bit "heavy": the cocoa nibs and cream topping is actually a must!
Ingredients for Dandelions iced chocolate with cocoa nibs and cream topping:170ml water
570 ml milk (or plant drink of choice)
200 grams of sugar
20 g light corn syrup
300g 70% chopped chocolate
90g 100% chopped chocolate
Cocoa nibs cream – you can find the recipe here
That's how it's done:
- Place the water, milk, sugar, and corn syrup in a large saucepan and bring to a boil over medium-high heat.
- Add the 70% and 100% chopped chocolate to the liquid while stirring and reduce the heat slightly. Stir until the chocolate has completely dissolved.
- Reduce the heat and continue stirring for 2-3 minutes until everything is processed into a homogeneous mass and has a nice shine.
- Take the pot off the stove and let the chocolate syrup cool. Now you can process the desired amount; you can keep the rest in the fridge.
In her recipe, Dandelion has opted for 1 cup of ice cream with half a cup of chocolate syrup per serving. Of course you can see for yourself which ratio you like best. Blend the ice cream and chocolate syrup in a blender for 20 to 30 seconds until the liquid resembles a milkshake.
The kakakonibs cream topping is the crowning glory - literally! Cheers!
Header photo of American Heritage Chocolate on Unsplash sh