Hi everybody, we are the Great Chocolate confession and this is a guest post born with a collaboration with The Cold Pleasure.
Are you a greedy person?We too!
I think that the perfect mix is the combination between chocolate and ice cream!
Numerous medical studies have revealed significant health benefits, but these apply to only dark chocolate; the other chocolate types are excluded!
The food of the gods is now linked to “a host of cognitive benefits, including memory and abstract reasoning”.
Chocolate lovers have better brain blood flow! Some researchers said that habitual chocolate intake is related to cognitive performance, measured with an extensive battery of neuropsychological tests.
More frequent chocolate consumption is significantly associated with better performance in the entire body.
These reports announce the health benefits of chocolate and the important role of the chocolate in protecting against heart disease, cancer, and other health conditions because it also contains theobromine, caffeine, phenylethylamine and anandamide. Theobromine and caffeine are known to be stimulants.
To get to know more about the chocolate/caffeine combo and more choco benefits read “Chocolate vs Coffee: the greatest showdown”.
Phenylethylamine combines with dopamine in the brain to produce a mild antidepressant effect. And anandamide also affects brain chemistry to produce feelings of calm and well-being. For this reason, the chocolate ice cream is an evergreen in theme of food.
I love the artisan chocolate ice-cream because it’s an explosion of tastes, it seems to eat an actual chocolate bar.
The aromas are strong, persistent, and consistent.
There are 4 fundamental rules in order to create the perfect artisanal chocolate ice-cream and now we will discover them together.
1. Excellent raw materials
The first thing to consider is the choice of the ingredients. The best thing is for all of them to come from a controlled origin because each cocoa kind has a different taste and color. The preference is for the products to have a mono-origin. The choice is fundamental if you want to obtain a high-quality chocolate ice-cream.
2. The choice of the chocolate
The expert advice is to choose a dark tasting chocolate with a percentage between 68% and 75%. The choice of cru, the type of "Criollo" or single origin, will depend on the tase you want to obtain. It is possible to perceive aromatic boutiques and nuances of chocolate taste, above all by making a water - based ice cream.
3. The flavour
To understand if an ice cream is good, you must taste it first. The tastes could be even a mixture of salty and sweetflavours.
The cold temperature doesn’t inhibit the taste! Usually, ice-cream artisans sell the product at a temperature of -11/ -12 degrees and the chocolate taste does not change nor does the fragrancy.
4. The taste
A good ice cream must leave a clean feeling in the mouth.
The fats used in an ice cream have a melting temperature that is lower than that of the human body: it means that the cocoa butter, in the mouth, must be dissolved immediately. If it does not happen there is the immediate need to drink a glass of water, thus, there may be some fats in the ingredients.
5. Short label
When you go to buy ice cream, it is essential to take a look at the list of ingredients that must be exposed by law in every ice cream parlor. Even for ice-cream the short-label rule applies: the longer the list is, the more likely it is that the ice-cream is made to perfection.
And now it’s your turn, enjoy an ice-cream!