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Dark Chocolate & Olive Oil

Bitter 70% chocolate, grassy olive oil, flaky salt on top.

Top of the tops 710 ml ⏱ 20 min + 24 h freeze chocolate grown-up rich
Run this program ICE CREAM then RE-SPIN if the first pass is crumbly
Dark chocolate and olive oil ice cream cone Dark chocolate and olive oil pint

🧾 Ingredients

Pint size

The Creami takes two pint sizes. Switch and every quantity rescales.

Base

  • 380 ml milk 3.2%
  • 150 ml cooking cream 20%
  • 70 g dark chocolate 70%, chopped
  • 70 g maple syrup
  • 25 g glucose syrup
  • 20 g extra virgin olive oil use a peppery one
  • 18 g cocoa powder, unsweetened
  • 18 g egg yolk 1 medium yolk
  • 1.5 g flaky salt
  • 1 g guar gum

👩‍🍳 Process

  1. Whisk the cocoa into the cold milk first. Dry into wet, or you fight lumps forever.
  2. Warm milk, cream, glucose and maple to 70 °C, pull off the heat and melt in the chocolate.
  3. Temper the yolk, return to low heat and take it to 80 °C.
  4. Off the heat add olive oil, salt and guar gum and blend 30 seconds — the oil has to emulsify properly.
  5. Chill fully. The base thickens noticeably in the fridge, that is correct.
  6. Fill to the line, freeze 24 h, ICE CREAM program, re-spin as needed.

📝 Notes

  • The olive oil keeps it scoopable straight from the freezer. It never fully hardens.
  • Finish the bowl with a few flakes of salt rather than more sweetener.
  • Swap 20 ml of the milk for espresso to push the chocolate darker.
Machine: Fill the pint to the MAX line, freeze flat for 24 h, run ICE CREAM, then RE-SPIN with a splash of milk if the first pass comes out crumbly.