Hotel Chocolat’s ‘Ice Cream of the Gods’ – a mix of Jersey milk and cream with crushed, roasted cocoa nibs – is due to go on sale in its stores across the globe from Hong Kong to Denmark next summer.
The ice cream has been produced by the company’s chef, David Demaison, who worked alongside staff at the dairy in Trinity.
‘We are delighted that Jersey Dairy milk and cream are being recognised for the high-quality, delicious products they are,’ dairy managing director Eamon Fenlon said.
‘We are also delighted to be involved with the development and production of Hotel Chocolat’s move into making ice cream, especially one dubbed Ice Cream of the Gods. Our world-renowned Jersey milk and cream are just right to fit into their luxurious and ethical ethos.’
Hotel Chocolat is a British chocolatier chain and cocoa grower specialising in chocolate gifts and treats. It opened its first store in 2004 in London.
Founder and chief executive Angus Thirlwell said it had taken a long time to find the right product and supplier.
‘We wanted something no one had ever tasted before, so we went back to the cocoa bean,’ he said. ‘Instead of making an ordinary chocolate ice cream, we decided to infuse ours with pure roasted cocoa. As there were no recipes for what we wanted to do, our chef, David Demaison, just started from scratch.
‘We decided to call this recipe the Ice Cream of the Gods, not just for the heavenly flavour notes, but after the name of the cocoa plant itself (Theobroma cacao) which translates literally as “cocoa, food of the gods”.’ Jersey Dairy is owned by the Jersey Milk Marketing Board, a co-operative comprising 19 local farmers who supply fresh milk every day of the year.
As well as supplying the Island with fresh milk and dairy products, Jersey Dairy produces soft ice cream for sale in the UK and China and a milkshake for Vue Cinemas, which has 80 multiplexes in the UK. The dairy also exports UHT milk to Hong Kong and butter to Japan, South Korea and Hong Kong.
