Corvitto’s chocolate ice cream

[Sussan Estela Olaya]

Hi Marko.

The higher POD you obtained in your calculation for Chef Hervé Corvitto’s chocolate ice cream may be due to several factors, mainly related to the cocoa content in the couverture and the possible underestimation of certain ingredients’ sweetness.

Here are some key reasons:

1. Chocolate Contributes More Sweetness Than Expected

Cocoa hardens the mixture, so additional sugar is needed to achieve the right texture. However, 70% couverture also adds sweetness, as it is not pure cocoa but contains a percentage of sugar.

A 70% chocolate typically contains 30% sugar, which amounts to 51 grams of sugar in the recipe.

Since sucrose has a POD of 100, those 51 g of sugar in the chocolate contribute to the total POD.

2. Inverted Sugar and Egg Yolk

Inverted sugar has a significantly higher POD than sucrose:

Sucrose (POD 100)

Inverted sugar (~125-130, depending on the glucose-to-fructose ratio)

Egg yolk also contains small amounts of natural sugars that can affect the calculation.

Conclusion

Your calculation is correct based on the ingredients, but the “expected” POD of 180 might be a theoretical simplification that does not account for the sugar in the chocolate couverture. In practice, chocolate ice cream requires more sugar due to the hardening effect of cocoa, and the higher POD you obtained is because the chocolate contributes more sweetness than it might seem at first glance.

I hope this information helps.

Best regards.

[Marko Zeko]

Poblem is not with cocholate but with high amount of invert sugar. 223g of invert gives 289 of POD to overall mix.

I calculated it (amount of invert sugar*POD of sugar/amount of whole mix)*10=(230 g*130/1000g) *10=289.

Only this invert sugar gives me 109 higher POD, while chocolate contributes with 23,8 POD.

[Marko Zeko]

my chocolate has only 17 carbs out of which 14 g of sugar on 100 gram of chocolate.

[Sussan Estela Olaya]

Hi Marko.

Your analysis is quite detailed, and you’re right that the highest contribution to the elevated POD comes from the inverted sugar.

Some Points to Consider:

1. Review of the Inverted Sugar Calculation

The formula you used to calculate its contribution to the POD seems correct.

2. Role of Inverted Sugar in Texture

In chocolate ice cream, inverted sugar helps reduce crystallization and improve texture, preventing the cocoa from making the mix too firm.

Although its POD is high, it also plays a key role in achieving a smooth, creamy texture, which could explain its quantity in the recipe.

3. Comparison with a High PAC

The PAC you calculated (513 instead of 410) suggests that the recipe prioritizes a softer texture.

Conclusion

If the goal is to reduce sweetness without compromising texture, you could:

– Adjust the inverted sugar: Reduce it and compensate with other sugars that have a lower POD but maintain the PAC.

-Adjust the ratio of chocolate couverture: Use one with less sugar and more cocoa butter to minimize the impact on POD.

– Add a polyol (maltitol, erythritol): To lower the POD without significantly affecting the PAC.

Your calculation is correct, and the excess sweetness is mainly due to the inverted sugar. However, its amount likely serves a functional purpose beyond just sweetening.

Recommendation:

If you plan to modify the formulation or ingredient quantities, we suggest starting with a small batch to test and see if it achieves the desired result.

Hope this information is helpful.

Greetings.

[Sol Damiani]

Hey there Marko!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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