Chocolate

This book is not about chocolate, therefore we will focus only on its role in frozen desserts. As previously mentioned, it is important to determine the fat content, sugar content, solids content, and water content. Chocolate does not contain water, so we only have to consider the other 3 ingredients. The table below is an approximate amount for most chocolate brands.

Chocolate is often added at the end of the heating process, since placing it in a pot over heat can cause it to burn. For aerated still-frozen desserts, it is melted over a hot water bath.