Comments on: Valrhona P125 Coeur de Guanaja 80%

By: icecreamcalc

icecreamcalc — Wed, 18 Jun 2025 11:05:36 +0000

In reply to Kenny Carlsson. Emailed you.

By: Kenny Carlsson

Kenny Carlsson — Wed, 18 Jun 2025 08:52:44 +0000

Any chance I could get a copy of the guide for adding chocolate too?
I just got the cacao powder and chocolate delivered, and hoping to serve this on Midsummer.

By: icecreamcalc

icecreamcalc — Tue, 01 Oct 2024 20:17:14 +0000

In reply to Daniel. Thanks! I also like this very much, one of the best I've made.

By: Daniel

Daniel — Tue, 01 Oct 2024 08:58:50 +0000

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.

By: icecreamcalc

icecreamcalc — Sun, 25 Aug 2024 13:37:39 +0000

In reply to Tor Bach Kristensen. Yes

By: Tor Bach Kristensen

Tor Bach Kristensen — Sat, 24 Aug 2024 19:47:29 +0000

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!

By: Darshak Solanki

Darshak Solanki — Wed, 03 Apr 2024 09:27:07 +0000

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

By: icecreamcalc

icecreamcalc — Tue, 05 Sep 2023 06:14:03 +0000

In reply to Tim. 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.

By: Tim

Tim — Tue, 05 Sep 2023 00:01:37 +0000

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.

By: icecreamcalc

icecreamcalc — Mon, 03 Jul 2023 08:31:54 +0000

In reply to Scott Firestone. 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...