Aromatic Choco Coffee

Why do our products have white sugar instead of trendy sugars (agave, coconut sugar, etc.)? The composition of most of the added sugars in foods is fructose and glucose in various proportions. There are natural sugars (beware, they are still sugars) that have micronutrients, true, but the concentrations are so low that you cannot benefit from them, if you do not consume large amounts. In this way, since they are not ingredients that provide significant nutritional value, we did not choose them, as they also alter the color of the ice creams and change their flavor.

Due to its viscosity it provides fluidity to ice cream due to its great resemblance to full fat milk. In the mouth it is delicious and gives body to the whole. The one we use is organic, which gives us the guarantee of not containing bleaches, emulsifiers or stabilizers. Regarding the treatment, the coconut fiber is separated, left to soak and centrifuged to separate the water from the fiber. What is left after this is coconut milk.

Like coconut milk, this product is organic. Why? because the one we buy is treated with natural clay filters and with heat, whereas most on the market can be treated with hexane (a solvent to process oils). We need the oil for the creaminess of the ice cream and to slow down the melting, which makes the thawing process perfect.

Our sugar syrup has only water and sugar and we avoid the use of citric acid (a common ingredient in syrups).

This cocoa thing gives to write a book, but we will be brief. Our cocoa is natural, it does not contain alkaline agents such as potassium carbonate. The potassium carbonate reduces the acidity and enhances the flavor and color of the cocoa, the truth is that it improves the final product but we wanted to use a natural cocoa (without anything added) that was achieved by pressing the cocoa bean, separating the fiber from the fat and turning it into a powder. It seemed more akin to our philosophy.

This is one of the ingredients that has given us the most work, but also the one that has rewarded us the most. It is usually like that, right? We spent a lot of time trying to find a dark chocolate that was plant-based, allergen-free, and clean-labeled and it didn't exist, so we made it. We met a chocolatier who made fantastic bean-to-bar chocolate and voila! We suggested that he make us bespoke chocolate composed solely of cocoa beans, cocoa butter, sugar, and coconut oil so that the chocolate would be crisp but at the same time melt quickly in the mouth. The sheets are made and then they are broken by hand, for this reason, the pieces are irregular, but ... in the imperfection lies the beauty. All this adjustment in the process is three times more expensive than normal, but this is what being clean-label is about.

Of the Arabica variety (preferred by many for its fair point of acidity and for being a soft and subtle coffee) of diverse origin from Latin America. It's coffee and nothing else. When we say 100 coffee, it means 100% coffee (not 98% coffee and 2% other things).

Like coconut milk, cashew is commonly used in Asian cuisines for its ability to provide texture and creaminess. Its grinding fulfills the function of cream in and ice cream of animal origin; providing body and a sweet mouthfeel. It has a neutral taste and is like a canvas (it does not add flavor, but absorbs them very well).

Vegetable fibers are made from flaxseed, chickpeas, psyllium and corn and help keep ice cream creamy, as well as extend its shelf life by reducing crystallization (the appearance of ice crystals).