Twenty-Four Blackbirds’ Matcha Mint Chocolate Ganache

Santa Barbara bean-to-bar maker Mike Orlando combines his eclectic career path as a marine biologist, analytical chemist, drummer, and coffee enthusiast to put the science in chocolate making. A true chocolate engineer, Mike applies rocket science to craft chocolates, synthesizing methodical approaches to flavor and inventing new ways to process cacao beans with unmatched precision and beauty. This ice cream captures the method Mike uses in his mint ganache truffles—dehydrating Santa Barbara mint leaves and blending them into cream and single-origin Ecuadorian chocolate—stirred into matcha ice cream with a touch of citrus to bring everything together.