Valrhona P125 Coeur de Guanaja 80%
Calories/100g
247
kcalSweetness
18
%Yields
1.2
quarts/literWeight
1090
gIngredients
Milk 3%
500 gCream 40%
240 gSucrose
110 gDextrose
100 gP125 Coeur de Guanaja 80%
100 gCacao powder (21%) (Valrhona)
30 gMono and diglycerides of fatty acids (or lecithin)
4.5 gStabilizer
1.5 g (LBG+Guar+L-Carrageenan 4:2:1 ratio)Salt
3.5 g
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pot
- Whisk in the dry ingredients
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge for at least 4 hours
- Process it in the ice cream machine
This really is one of the best chocolate ice cream recipes ever, thank you! I like it better than the one of Valrhona (called p125-coeur-de-guanaja-ice-cream).
I altered it a little, though: I used just 2g of salt and I replaced the Valhrona cocoa powder (which is alkalized, I think?) with a mild natural cocoa powder which balances the intensity of the P125 a and gives a bit of caramel and flowery notes.
Thanks!
I also like this very much, one of the best I’ve made.
When you write Valrhona Cocoa Powder 21% are you referring to the fat content? I assume it is the 100% cocoa powder? Really want to give this a try!
Yes
How do we add chocolate & what is the science behind melting chocolate .? can i also mail me I’m very curious to learn about this . Thanks
This recipe looks amazing, although I’m having a hard time telling if you’d consider this an ice-cream or a gelato. The lower fat makes me guess you’d call this a Gelato?
Also, as I’m adding 80% chocolate to the app, I’m finding that I’m having a hell of a time figuring out the various necessary fields for Varlhona 80%. I know the sugar & fat percentages (19% & 37%), but, how do you either guess or determine the other factors needed for adding a new ingredient? For the time being, I suppose I’ll just copy the other numbers from the “Chocolate 70%” entry.
The total fat is 14.3% and total solids are 46.7% so I guess it’s more towards an ice cream but there is no official rules of what the actual difference is between ice cream and gelato.
I will email you a guide how to add dark chocolate.
Looks good. Some questions:
1. When using the Mono / diglycerides, do you also add Polysorbate-80? Those are often specified as synergies.
2. How effective do you find mono+diglycerides, as a replacement for yolks, to help slow meltdown?
3. Most chocolate recipes recommend a higher overall sweetness (up to 24%), to balance the bitterness of chocolate. Do you always use 18% for regular and “bitter” flavors?
4. It looks like you are using more salt than usual here; is there an added benefit for this recipe?
1. No never. But that is mostly because I don’t have any PS80. But Mono- and diglycerides works very well on it’s own as well.
2. I like MDG and thinks it works really well.
3 and 4. The salt in this case was to offset the bitterness of the chocolate and the sweetness was kept ‘normal’.
It also depends a lot of the chocolate you use. I think this recipe is one of the best chocolate ice creams I have ever tasted but you need to use the exact chocolates as in the recipe.
Also, note that the recipes on this site should be looked at as a ‘blog’ of the ice creams I make. So, most of the time it’s the first version of the recipe and not a highly tweaked and optimized recipe with 10 test batches before etc…