I'm 'dark chocolate' too. There is an interesting theory re: taste and one's taste palate.sundaymorningstaple wrote:All I eat, chocolate wise, is 70% or higher Cocoa content dark chocolate (as a result of only being allowed maximum of 50 grams of it while I was on the tail end of my diet 7 years ago). I've never really gotten in milk chocolate since. I actually like the stuff.
As a starting point, people who smoke or have smoked have something of an insensitive palate, since it's taken a beating over time. Hence, to appreciate some flavours they require them to be stronger.
So such people (includes me, and my mother) tend to 'be': Dark chocolate/red wine/strong black coffee or tea. My father by contrast who never really smoked, and then aeons ago back during WW2, 'is': Milk chocolate, red or white wine equally (pref both lol!), milk coffee or tea. ... hmmm...
Same one I've got it seems. I look forward to comparing recipes/results!
Re: storage, as mentioned. I use a 1.6L 'Home-line' snaplock container from a dollar-shop. That sits neatly inside the bowl and they go back together into the freezer.
What I've noticed is that the air is so humid here that once you scoop some out and return it to the freezer, the humidity in the trapped air condenses on the surface of the ice-cream into almost like crunchy little crystals of ice. This increases as the level of ice cream goes down. We get around this by simply having a small piece of cling-film over the exposed ice-cream surface.
What's your first recipe going to be?