Cacao Chemistry introduces deep dark custard-like house ice cream 

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper
Cacao Chemistry recently launched a house-made chocolate ice cream ($4/8-ounce cup) that’s worthy of attention. Custardy due to egg yolks among the seven ingredients (i.e. no “artificial anything”), it’s deeply chocolatey and silky-soft direct from the freezer. And you won’t leave without caving to the lure of other treats. Raspberry bark ($5/2-ounces) tastes purely of the tart freeze-dried fruit in excellent dark chocolate. We’re introduced to Valrhona passion fruit pieces ($3.75/2-ounces), basically a rich white chocolate (32 percent) that tastes like mango fruit leather; fun! Truffles ($2.50/each) show mixed: The Axe and the Oak whiskey cherry cordial tastes good, but the booze seems dialed back from past samplings, while the Cabernet Caramel by contrast bursts with Holy Cross Abbey wine essence, and an Iberico Ham Caramel elevates the conversation with a beautiful savory-sweet dance. Only macarons ($10/4-pack) disappoint, texturally untrue and crumbly, mostly bland.
Location Details Cacao Chemistry
109 N. Tejon St.
Colorado Springs, CO


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