Select a region
Jersey Dairy milk and cream have officially been recognised as ingredients in Hotel Chocolat's luxurious "Ice cream of the Gods."
According to Angus Thirwell, CEO and Co-Founder of Hotel Chocolat, it took the team a while to finally make a Hotel Chocolat ice cream because they didn’t want it to be ordinary.
Mr Thirwell said: "We wanted something no one had ever tasted before, so we went back to the cocoa bean. Instead of making an ordinary chocolate ice cream, we decided to infuse ours with pure roasted cocoa. There were no recipes for what we wanted to do, so our chef David Demaison just started from scratch.”
Mr Demaison came up with the idea of infusing a mix of Jersey milk and cream with crushed, roasted cocoa nibs over 48 hours.
Why “Ice Cream of the Gods”? Mr Thirwell explains: “We decided to call this recipe the Ice Cream of the Gods, not just for the heavenly flavour notes, but after the name of the cocoa plant itself: Theobroma cacao, which translates literally as ‘cocoa, food of the gods’.”
Eamon Fenlon, CEO of Jersey Dairy, says, “We are delighted that Jersey Dairy milk and cream are being recognised for the high quality, delicious products they are! And not only are Jersey milk and cream being used in the ice cream that we actually produce the mix itself in Jersey for HC."
Comments
Comments on this story express the views of the commentator only, not Bailiwick Publishing. We are unable to guarantee the accuracy of any of those comments.