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.

First, take cocoa nibs:

(these are organic, fair trade cocoa nibs)

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.

Since cocoa is about 50% fat, much of it saturated, it solidifies quickly.
Also, to ensure consistency, strain the purée.

This was the result:

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).


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