Vegan 70% Chocolate Ice Cream is often the ultimate test for a pastry chef’s understanding of frozen dessert technology. In this specialized masterclass, Chef Andrés Lara reveals the systems required to create a plant-based frozen dessert that rivals traditional dairy gelato. Mastering this Vegan 70% Chocolate Ice Cream means overcoming the common pitfalls of iciness and hard textures, delivering instead a product with a smooth, velvety mouthfeel and deep cocoa intensity.
Designed for professional kitchens and boutique ice cream shops, this course focuses on the architecture of flavor and texture. You will learn to formulate a Vegan 70% Chocolate Ice Cream that balances the bitterness of high-percentage chocolate with the right sugars and plant-based fats to ensure a perfect scoopable consistency at service temperature.
The secret to a creamy Vegan 70% Chocolate Ice Cream lies in the balance of Total Solids and water control. Without dairy proteins, we must rely on precise calculation of PAC (Anti-freezing power) and POD (Sweetness power). This tutorial dives deep into selecting the right stabilizers and emulsifiers to bind the water and fat phases effectively.
Chef Andrés Lara guides you through the process of creating a base for your Vegan 70% Chocolate Ice Cream that resists thermal shock and maintains its creamy structure, ensuring a luxurious experience for the consumer that is indistinguishable from traditional dairy versions.
To elevate the sensory experience, this course goes beyond the base mix. You will learn to craft chocolate-coated puffed rice clusters specifically designed to remain crunchy within the frozen matrix of the Vegan 70% Chocolate Ice Cream.
Understanding how to barrier-coat your inclusions is critical to preventing them from becoming soggy. By mastering these finishing techniques, you will produce a Vegan 70% Chocolate Ice Cream that offers a sophisticated interplay of creamy gelato and crispy texture, defining a new standard for modern plant-based desserts.
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