Conquering cocoa

摘要

Cocoa powder enhances ice cream products in many different ways: as a pure, indulgent flavour, a magnificently smooth ripple, a crisp chocolate shell, or a rich chocolate syrup. However, the production of chocolate ice cream — the world's second most popular variety after vanilla — is not as simple as it looks. A cocoa powder must be selected that manifests a colour attractive to consumers and, at the same time, corresponds to their flavour expectations.