Chocolatiers Series at Salt & Straw

Courtesy photo

Salt & Straw, the small-batch ice cream purveyor known for its artisanal, chef-driven approach to the American classic, will start scooping flavors from its Chocolatiers Series from Feb. 2 – March 1, 2018.  Head Ice Cream Maker Tyler Malek collaborated with five of his favorite Southern California-based chocolate makers (Compartés,Bar Au Chocolat, Milla, Chuao, and Nibble) to craft the decadent month-long lineup, which highlights each of their unique styles, ingredients, and techniques via ice cream. Flavors will be available by the scoop and pint at the newly-opened Little Italy shop.

FLAVORS:

Compartés Chocolate’s Coney Island: Salt & Straw loves the beautiful colorful wrapping of Compartes’ Coney Island bar almost as much as the bar itself. So, they stir a tri-colored chocolate “paint” into vanilla ice cream before it melts for a vibrant rainbow effect, along with pieces of waffle cone and entire triangles of the bar.

Bar Au Chocolat’s Poire Belle Helene: Nicole Trutanich uses chocolate as a platform for expression and education, so it’s no surprise she introduced Salt & Straw to a 19th century recipe of poached pears with chocolate and cream. To create it in ice cream, they candy pears in sugar and lemon peel, then add those with some toasted almonds to a vanilla ice cream made with her chocolate fudge.

Milla’s Chocolate Hazelnut Praline: Salt & Straw is head over heels in love with Christine Sarioz’s textured chocolate on the outside/rich nutty butter on the inside Hazelnut Praline Bar. The creamery turned it inside out by making a hazelnut ice cream, mixing in shards of chocolate and swirling in a homemade hazelnut praline fudge.

Chuao’s Raspberry Rose Chocolate: Chef Michael Antonorsi named his chocolate after the legendary cacao-producing region of their native Venezuela. To honor their Raspberry Rose bar, the sales of which helps benefit Girls Inc., Salt & Straw adds chocolate stracciatella, freeze-dried raspberries, and rose petals soaked in simple syrup to chocolate ice cream.

Nibble’s 85% Peruvian Chocolate Sorbet: Nibble Chocolate makes single origin chocolate with just two ingredients, cocoa beans and sugar. Salt & Straw accepted their challenge to make a vegan chocolate ice cream by melting their 85% cacao Peruvian bar into sugar and water and a little coconut cream to create a dark, pleasantly bitter sorbet.

Available at Salt & Straw’s Little Italy location:1670 India Street, San Diego, CA 92101 – (619) 542-9394.

 ABOUT SALT & STRAW:

Salt & Straw Ice Cream is a family-run, ice cream company known for their taste provoking, imaginative ice cream creations. The company was founded by cousins Kim and Tyler Malek in Portland OR in 2011 and presently has kitchens and scoop shops in Portland, Los Angeles, San Diego and San Francisco, two upcoming shops in Seattle opening early 2018, and Wiz Bang Bar in Portland, a soft serve dessert bar. Every ice cream flavor is handmade in small five to ten-gallon batches in local kitchens using only all-natural cream from nearby farms and the best local, organic and sustainable ingredients. Classic flavors are joined by seasonal flavor menus that rotate every four weeks and vary from city to city. Their ice cream is available for online purchase and can be shipped anywhere in the United States. Salt & Straw’s strong community roots and dedication to giving back drives everything they do, from collaborating with artisans and farmers, to hiring from within their community to actively supporting local schools and raising awareness for issues like childhood hunger, and equal rights. Find more information at www.saltandstraw.com or call 971-271-8168. Follow us on Facebook at Salt and Straw Ice Cream, Twitter and Instagram: @SaltandStraw.