Vanilla frozen youghurt with cocoa puree; garnished with fleur de sel and cocoa nibs.
On a whim, I decided to try making chocolate. It didn’t work out at all, but I was able to repurpose the concoction.
Then, pulverize them in a food processor with sugar, vanilla and olive oil… that’s where things didn’t work so good. Even processing for 3o minutes, it never got ultra smooth.
It was surprisingly good and given its naturally rapid solidification, I supposed that it would make a good shell for ice cream (or fro-yo).