Dark Chocolate Experiment #1.

If you've been hanging around my blog for a while, you might remember a rant I wrote a while back about chocolate ice cream. Dad taught me to make mine from scratch in a big stainless double-boiler, cauldron in my ice cream kitchen laboratory.

It's the classic way, is a lot of work, and can get downright messy. You'd know what I mean if you saw one of my cocoa-covered scoopers after loading up a new batch. One of the nice benefits of this method, though, is a shop that smells like a slice of aromatic heaven in the form of a chocolate factory in full operation. What results is a distinctive but not overpowering chocolate, to quote again my friend Trace,

"There is something inscrutable and "wine-y" about it, like a complex Sumatran coffee versus an espresso roast. "

Still, I get the occasional, 'can you make something 'chocolatey'er'.

Enter chocolate ice cream potion #1 and #2. You can tell right away something's different. It just looks more chocolatey.

I made a couple batches of the 'double dark' (1) and a couple 'just dark' (2). If you've been in the shop during the past week, you might have seen them on the board. The double dark is Dark Chocolate Experiment #1 and #2 is the regular dark. Still in the chocolate tubs, albeit a bit nervous, is the chocolate 'classic'.

Both #1 and #2 have been getting strong reviews. Each has a similar chocolate taste and texture, but the double dark's chocolate kick definitely lingers longer. Not yet convinced to ditch the classic approach, but I'm pretty sure I've found a great dark chocolate recipe to add to the repertoire. I invite all you chocolate lovers to stop by and give them a try.

Thanks in advance, and I look forward to your feedback.