Everyone is going crazy for black food this summer: burgers in a charcoal bun, raven ice cream, macrons that look like volcanic pebbles have all appeared in trendy restaurants and patisseries. Black color does not affect the taste of dishes in any way, it is only a decorative technique that allows you to make ordinary food spectacular. Food is dyed black in several ways. First, black can be achieved by mixing red, blue, and green food coloring in equal proportions. If the color looks greenish while blending, add more red, if purple, add green.
The second method, often used in Mediterranean cuisine, is coloring with cuttlefish ink. When you eat black risotto or black pasta, they are the ones that are colored with them. The third method, probably the most suitable for our realities and, moreover, completely healthy, is the use of powdered activated carbon as a dye.
Activated charcoal has no taste, you can put it in the dish as much as you like (and a fairly large volume is required for good coloring). The only disadvantage of charcoal-dyed food is that it will leave a black mark on the lips. However, this does not stop the fashionable public at all, which has been clogging Instagram feeds with black food for two months now.
If you are interested in experimenting with a new trend, we suggest making black ice cream with licorice flavor.
- 70g licorice toffees, chopped as finely as possible
- 1 glass of milk 3.5-6%
- 1/2 cup cream 30%
- 2 egg yolks
- 1/3 cup + 1 tablespoon powdered sugar
- vanilla on the tip of a knife
- 20 powdered activated charcoal tablets
Place the licorice candy in a saucepan and add 1/2 cup water. Heat over low heat for 15 minutes, stirring occasionally, until candy is melted.
Pour milk and cream into another saucepan and heat until the mixture begins to steam, do not let it boil!
Beat the yolks, add sugar and vanilla, beat again. Pour the hot milk mixture over the eggs. This should be done very slowly and gradually, stirring constantly so that the eggs do not curdle.
The finished mixture must be heated again in a saucepan (again, without letting it boil), adding melted licorice and crushed coal.
After that, remove the saucepan from the heat and let cool at room temperature, stirring occasionally.
After cooling, transfer the mixture to a resealable container that can be stored in the freezer. Leave the ice cream there overnight. When you open the container in the morning, you will most likely find ice on the surface. In order for the consistency of ice cream to be homogeneous, the mixture must be mixed with a spoon or a mixer and again put in the refrigerator for several hours. After that, the ice cream is ready!
This year I spotted an interesting novelty for myself - Cold Coal ice cream. What is unusual about it? Colour, I've never tried black ice cream before (chocolate doesn't count). And here is a black horn, which is also a wonder for me.
Cold Coal is translated as cold coal.
The manufacturer is quite well-known, although lately I have been taking either a local manufacturer or from Sam-Po (Samara).
Even before the purchase, I perfectly saw that ice cream with vegetable fat, this is indicated in large quantities on the front of the package. By the way, the packaging is very attractive and immediately catches the eye among other options. Black and blue, with a metallic sheen.
The minus of the closed package is the absence of transparent windows - you can’t see the deformed goods, but for some reason we came across all the horns damaged! Transferred the goods after purchase in a thermal bag. Deformation occurs either during transportation or during storage in a store. The buyer should not "bother" with this, he wants the product to be "beautiful" (in integrity). I bought this ice cream several times in the Gulliver supermarket (Ulyanovsk) for a promotion of 19.99 rubles. The total cost is declared about 38 rubles. (37.90 rubles, sort of). Will I take it without a share? Probably not that impressed.
And so, here is 80 grams of the product, including the sugar cone (not the weight of just one ice cream, but the weight together with the cone and the "chocolate" bullet). I was impressed with the black horn (I knew that they come in different colors, but I have never tried black). Outwardly, I did not like the horn: deformed on top and not crispy (the horn is soft). I love the crispy waffle cone, but here it looks more like Hummingbird cones (soft, stretchy). No nice crunch! The horn is only outwardly interesting for its shade, the taste is nothing special, besides, it also has a dye that colors the tongue. There is some aftertaste to the taste, although the composition is standard for horns.
No curls, as in the photo (picture) no! Only the deformed mass.
The ice cream itself is an unusual black color, thanks to the same food coloring as in the cone. Ice cream melts very quickly! The aroma is caramel, but this is only due to the "Toffee" flavoring. There is no additive in the form of caramel syrup here. If you want to try ice cream with caramel, then try a good one - "Sam-Po" with caramel.
Ice cream is completely homogeneous (no filler, pieces, etc.). I liked that despite the fact that there are vegetable oils (milk fat substitutes), the ice cream still came out quite milky (without the taste of water, ice pieces). Perhaps the flavoring interrupts it all. In any case, I liked the ice cream more than the cone itself. It tastes tender, milky, with bright caramel notes. Not at all sickening, oddly enough! Intense caramel flavor, which I have nothing to do with black!
The color is really charcoal. My husband did not like this ice cream very much, the son ate it all. I was interested in trying it, but it didn't become my favorite. If I continue to take, then only because of the action, but rather I prefer "Giant" from Sam-Po.
I did not photograph the chocolate bullet this time (it is not painfully large in size). I didn't like its taste. At "Giant" it is much tastier, although it also does not differ in excellent composition. Here is a typical taste of confectionery glaze (poorly dissolves in the mouth, you need to gnaw, does not melt on the tongue). The aftertaste is not very pleasant. By the way, confectionery glaze does not line the inside of the cone.
I will show the composition (click on the photo to enlarge). Not to say that the taste was so “Wow” that it was possible to put up with vegetable fats from time to time (in the cone, icing and the ice cream itself). On the other hand, the manufacturer does not deceive anyone, if you don’t want it, don’t buy it (take Gostovsky ice cream). I liked the ice cream itself, in general - the product is unusual and, if the manufacturer wishes, it can be improved. I would like a more crispy cone - that's one, a delicious confectionery glaze - that's two. And also - a decent appearance, without deformation (I want, as in the photo).
I will advise for testing to all lovers of something unusual, as well as to those who love caramel taste. If you allow the use of ice cream with vegetable fat - try it!
Who was the first to make this rather strange ice cream? It turned out that confectioners from Japan and neighboring Asian countries were among the first to start making a sharply fashionable black dessert. It is not surprising that today they are receiving good dividends for their unusual idea.
And more recently, it was inspired by it in America. An ice cream company in Los Angeles introduced consumers to a jet-black refreshing treat in a black waffle cone that looks truly gothic. It may seem that it is painted with some kind of ink and made of very dark chocolate. But the creators claim that the ice cream is completely natural, and the black color is achieved by adding coconut ash, which is obtained by roasting and processing the remains of the coconut shell. Coconut chips, butter and milk are also added to this dessert, thanks to which it has a pleasant taste of coconut.
Coconut ash - it is, in fact, activated charcoal, perfectly cleanses the body. A well-known helper for food poisoning, coal, by binding to toxins in the stomach, removes all unwanted substances.
So black ice cream not only looks spectacular, but is also very healthy. And to add at least a little color to gloomy ice cream, it is enough to decorate it with bright sprinkles.
Photo Generous Internet
Not so long ago, our region was captured by a wave of "fashionable black ice cream" under the proud name "Siberian Coal". So what is it made from? Why is he black? Today I would like to tell you about it.
The design of this ice cream is in black colors and silver inscriptions. Everything is black.
Ice cream with milk fat substitute with brownie flavor.
I really want to taste the brownie.
So, let's look at the composition. What makes this ice cream black?
Water, granulated sugar, skimmed milk powder, butter, milk fat substitute, whole milk powder, glucose syrup, dry cheese whey, stabilizer-emulsifier, waffle cone, brownie flavoring, natural dye - vegetable charcoal.
Here! So, we have vegetable charcoal in the composition. It is he who gives the ice cream a black look.
Manufacturer:
JSC "Novokuznetsk Khladokombinat", Russia, Republic of Altai, Gorno-Altaisk.
Ice cream is opened with the help of a special “tongue”, which is not so easy to tear off.
Having coped with the opener, we got this ice cream.
Apparently, due to the heat, my ice cream got a little “tired” and took on a slightly unpresentable look.
As you can see, the color of this "Siberian Coal" is black-coal.
The horn is also different from the usual. It has black color. Even darker than the ice cream itself.
Taste. The ice cream really tastes like brownie. Very interesting and subtle taste. I didn't feel any taste of charcoal. The horn has the taste of the most ordinary chocolate. Indeed, eating "Siberian Coal", you get tremendous pleasure.
But, there is a drop of tar in all this delicious bliss. After drinking, I found that my tongue, mouth and even lips turned black!!! Photo, for aesthetic reasons, I will add to the quote.
Of course, this is a temporary phenomenon, but not pleasant.
Thank you for your attention to my review!
You may be interested in reviews about other ice cream from the manufacturer "Snow Town":
This dessert, which has recently become popular, does not give up its positions and it has more and more buyers.
Black coloring is achieved by different manufacturers in different ways: someone with the help of activated carbon, coconut ash in some cases, someone with prunes, someone with a mixture of blueberries and licorice, and someone with black sesame.
A little color ingredient is added so that it does not radically spoil the taste of ice cream. And for a greater accent on the outside, they also use a black waffle cone.
And someone combines colors and makes several balls of different colors.
The option with activated carbon has a plus - it is a good enterosorbent, but there is also a minus - together with the removal of harmful substances from the body, it also removes some useful vitamins and minerals.
Ice cream cons
But do not forget about the cons of ice cream:
- high calorie,
- not recommended for ulcers and gastritis,
- it is better not to eat for those who are often sick,
- diabetics should be careful with the choice of ice cream and those who have high cholesterol should pay attention to the composition. There are options with inulin instead of sugar and without animal fats.
- You need to be careful with flavored specimens.
- The head may ache from a sharp drop in temperature and vasospasm.
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