I’ve been doing some tests with meringues to create an ice cream sandwich for the summer. I want to make something light and that’s why I chose a meringue based cookie as opposed to a chocolate chip cookie or an oatmeal cookie. In the first test I used pure melted chocolate which I folded into the meringue at the stiff peak stage. The taste was delicious but it looked bad and with all that expensive chocolate, the cost would be too high. I tried another one the other day and used cocoa powder this time but the meringue collapsed and it tasted super sweet. The search for the perfect meringue recipe continues.
In the meantime, Leva made a batch of gelato for us using the Valrhona Guanaja 80% we gave them. So good! The chocolate really added a certain depth that I’ve never tasted before in chocolate ice cream. Super chocolatey with a nice acidity and a long finish. Who would have thought that ice cream could have a long finish!