Real chocolate ice cream should be made with real chocolate, not chocolate powder and additives. The use of industrial cacao powder & cheap plant based fats makes every chocolate ice cream taste the same. Instead of expressive flavours I get mostly uninspiring and tasteless concoctions. Ice cream makers should finally return to the semantics of chocolate to create more pleasure and better quality food in ice shops as well.
Pleasure seems to be a much more political affair than we connoisseurs would wish for. In a time of abundance when noon is fighting hunger here, more questions are asked about quality, sustainability, ecology and social issues. So in recent years, more small & medium-sized, craft-based manufacturers are emerging, which embrace the Zeitgeist and return to small, high-quality and more sustainable production.
This development is good news for connoisseurs. As a cooking activist, I describe these with the term "food change", because a sustainable way of life simply enhances our quality of life!
This article will not go into the depths of why chocolate is real food and in its ancient origins were referred to as “food of goods”, because I want to explore instead the joy of real chocolate in the production of ice cream.