07/07/2026
DARKEST CHOCOLATE. Took us five years to perfect it. Then we had to start over because we added so much cocoa, we couldn’t legally call it ice cream. Now it’s *just* under the limit, with 3 times more cocoa than most other chocolate ice creams out there.
CONFETTI BROWNIE BATTER. We wanted this ice cream to be as deep and rich as possible, so we layered two different cocoa powders: our classic brown Fair Trade cocoa, and black cocoa for a super smooth, fudgy quality.
MILKIEST CHOCOLATE. A great milk chocolate is milk first, and so is this ice cream. Our R&D team once spent the better part of a year reformulating our recipe to increase the amount of milk to make it even better — lush and creamy, like a fine Swiss bar.
BLACKOUT CHOCOLATE CAKE. We call it a study in chocolate because it explores the ingredient so deeply. Four layers: darkest chocolate ice cream, chocolate cake crumbles, semisweet chips, and bittersweet fudge.
OPAQUE. Like Confetti Brownie Batter, this one combines black and brown cocoas — but with a higher percentage of black cocoa for an ultra-dark color and rich, intense (in a good way) chocolate flavor. With hidden swirls of espresso fudge and cherry balsamic jam.
It’s World Chocolate Day.
