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Dark Chocolate Ice Cream

Looking for dark chocolate ice cream.

The darker the better.

Something close to 65% cacao, 75% or 85% even better.

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  1. If sorbet would do, Pizzeria Mozza has an awesome very dark choclate frozen confection that is really great. Awesome in combo with tangerine and coconut sorbets, if they happen to be on the menu.

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    Pizzeria Mozza
    641 N. Highland Avenue, Los Angeles, CA 90036

    1. Grom in Malibu has a very good Choccolato fondente with Venezuelan "Ocumare" chocolate.
      http://www.grom.it/eng/gusti_mese.php

      Grom
      3886 Cross Creek Road, Malibu, CA

      2 Replies
      1. re: wienermobile

        Well, I suppose gelato is closer to ice cream than sorbet.

        Thanks, though, that place does look interesting.

        1. re: wienermobile

          Mmmm, I love El Rey Chocolate.

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          El Reys
          9131 Mission Blvd, Riverside, CA 92509

        2. For commercially available ice cream, I think Choctal is the darkest tasting chocolate I've tried. They have quite a few varieties of chocolate - some darker than others. They do not indicate the % of cocoa liqueur in the various flavors but if I recall, the Kalimantan was one of the darker varieties.

          8 Replies
          1. re: bulavinaka

            Choctal is okay, just wish they didn't put so many fillers in it (locust bean gum, guar gum, carrageenan, lecithin).

            1. re: Peripatetic

              The best commercial packaged dark chocolate ice cream I've ever had is Green and Black's.

              http://www.greenandblacks.com/uk/what...

              1. re: ipsedixit

                Hmm, maybe there's just no way around using stabilizers in commercial ice cream with high chocolate content. I always thought they were used simply to reduce production costs, much as lecithin is used in chocolate to replace more costly cocoa butter.

                1. re: Peripatetic

                  it's because ice cream crystallize if you don't use stabilizers. If you make a small batch at home and eat it immediately, crystallization isn't an issue, but for a shelf life that's longer than 24 hours, you need them.

                  Aside from that, I had a great dark chocolate ice cream fro Straus but it was a long while ago and I'm not sure they still make it. I had found it at WF, but only the one time.

                  1. re: Peripatetic

                    lecithin is not used to replace cocoa butter, it is used as an emulsifier.

                    1. re: tastycakes

                      As I understand it, lecithin serves both purposes. My favorite chocolate makers (Amadei, Domori, Cluizel) don't add it at all. But I believe you're right, some makers like Valrhona don't remove cocoa butter but do add some lecithin. But many makers remove cocoa butter (which can be sold more profitably separately) and compensate by adding comparatively more lecithin.

                      1. re: Peripatetic

                        don't they usually add palm oil or coconut oil in place of the cocoa butter. Lecithin is usually used as an emulsifier and stabilizer because it can hold extra fat in suspension.

                        1. re: AAQjr

                          @AAQjr: producers of lesser quality chocolate use all sorts of cocoa butter equivalents, including palm oil and other vegetable oils. I don't know of any top-quality chocolate made with anything other than cocoa butter, though. There might be, but it would probably be used to impart some desired characteristic rather than to save $$$.

                          @tastycakes: I looked into this some more. Lecithin isn't a replacement for cocoa butter (as I erroneously remarked), but it permits manufacturers to use somewhat less cocoa butter than they would otherwise have to to achieve a desired consistency. Not all manufacturers use it this way; some (like Valrhona) use it primarily to obtain a more consistent result during manufacture.

                          Anyway, this pretty well off-topic now. My main point is that it seems the use of stabilizers like locust bean gum and guar gum is unavoidable in commercial ice cream with a high dark chocolate content.

            2. Dr. Bob's used to make a Scharfenberger that was soooooooooooooo dark.

              5 Replies
              1. re: Burger Boy

                They still make it, Dr. Bob's Really Dark Chocolate. I love dark chocolate ice cream, but that one is almost too intense for me, usually have to have it with some raspberry sorbet or something. It's way darker than any other I've had.

                1. re: Robert Thornton

                  A friend and i were eating it and we could only do 3 spoons each. Very intense!

                  1. re: Robert Thornton

                    Agree. This is super dark and very rich . . .

                  2. re: Burger Boy

                    Good stuff. I like to cut it with pistachio ice cream or gelato.

                    1. re: Burger Boy

                      OMG... i used to love that flavor. It was some serious crack. It's funny because I've never been a fan of Dr. Bob's other ice creams.

                    2. I'm a former Godiva Belgian Chocolate ice cream fan, but since they don't make it anymore, have switched to Ciao Bella Belgian Chocolate. Nice.

                      2 Replies
                      1. re: mnosyne

                        Ciao Bella Belgian Chocolate Gelato was going to be my suggestion too - it's not as dark & rich as the Valrhona, but that's not available in pints :(

                        1. re: mnosyne

                          The Ciao Bella Chocolate sorbet is also quite good.

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                          Ciao Bella
                          1630 Spruce St, Riverside, CA 92507