Chocolate everywhere!

[errantember]

I just finished cooking my first batch of chocolate ice cream from The New Best Recipe. Two cooking pots, so laden with chocolate that I can't eat this late and still sleep, have been remitted to the fridge for later consumption. I hope it's as good as they claim, because it costs more than twice as much to make chocolate ice cream as it does to make vanilla. I also forgot to strain it before pouring it into the ice bath, and by the time I realized my mistake it had thickened too much. Hopefully this won't affect the flavor *too* much...

Comments

[errantember.livejournal.com]

Immediately after the final mix is taken off the stove, it goes through a fine mesh strainer on it's way into the ice bath. At that point it hasn't fully thickened yet, and the only thing left behind is the part of the egg that, despite your best effort, still gets curdled during the custardization process. This recipe uses only bittersweet (~72%) chocolate, but naturally that alone thickens the mix a lot. I tried to re-strain it after it had been in the water bath for 20 minutes, but it just sat on the of the strainer, so I let it go.

[worldmegan.livejournal.com]

I think you have motivated me to refine my hot cacao sludge experiment. I only tried it once, made a HUGE mess, but I always wanted to try again to see if I could make it sweeter and spicier at the same time. Maybe use something real instead of chili powder.

It's just, listening to you talk about pots of chocolate inspires me. Yummmm.

[oracle-tx.livejournal.com]

By the way, it turns out I have Best Recipes, not New Best Recipes, and it has been unearthed from the pile in the spare room. I'm not sure what is different between the older and newer editions.

[greendreams.livejournal.com]

I love the Test Kitchen books and recipes. I've learned so much about food.