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Chocolate tips

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So I used one of those ice cream recipes where you heat the cream/milk/sugar/cocoa powder and then whisk in 8oz. of chopped chocolate. But it turned out really icy, and gritty. I'm wondering if its better to temper the chocolate instead of mixing it at once? Any tips would be great.

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  1. I'm not sure the chocolate resulted in iciness. Sounds like a freezing issue.

    2 Replies
    1. re: youareabunny

      Thanks for the reply yourareabunny :)! I tried it again and theres fine gritty bits of chocolate all over it like it didn't combine with the other ingredients. I was wrong, it wasn't actually ice.

      1. re: seeraradino

        When you make ganache you generally add heated cream to chopped chocolate and that's sufficient to melt the chocolate to make smooth ganache.

        Maybe you're cream mixture was not hot enough or your chocolate bits were too large. You can certainly add melted chocolate to it, tempering isn't necessary.

        I'm guessing that they tell you to add chopped chocolate to reduce steps, as you need to let the mixture cool before adding to ice cream machine anyway ;)