is a refreshing cross between ice cream and a granita. Valrhona Manjari is made exclusively with rare Indian Ocean Crillo beans; one of
the oldest forms of cocoa with a bittersweet flavor and incredible aroma.
Paired with coffee, it becomes heavenly. Don't pay any attention to the bitter
taste of the chocolate bars. A little cream and sugar will work magic.
¼ cup fat-free milk
2 teaspoons coffee crystals
3 ounces Valrhona Manjari chocolate
½ cup granulated sugar
2 cups half-and-half
1 cup whipping cream
1 teaspoon vanilla extract
In a 2-quart saucepan, over low heat, heat the milk, coffee
and chocolate just until chocolate melts. Stir in sugar.
2. In a blender, measure half-and-half, cream, vanilla and salt.
3. Place cover over blender, remove stopper on top and run on
lowest setting. Pour chocolate mixture into blender. Blend
just until smooth. Pour into ice cream maker and freeze
20-30 minutes or until soft frozen. To freeze solid within the
hour, keep in container and place in refrigerator freezer.
Makes 6 scoops