While at first glance a seemingly simple chocolate ice cream, this flavor will force you on your heels looking for the hundred nuances of a beautifully, locally-made single origin chocolate. Nicole Trutanich of Bar Au Chocolat started roasting cacao in her kitchen in Manhattan Beach, CA five years ago. Her approach to roasting cacao is careful and she is constantly looking for ways to highlight the intricacies of the single origin beans that she sources. For this ice cream, we’re not actually using chocolate in the sense that most are familiar with. This flavor uses lightly ground up cacao nibs. This more pure, “precursor” version of chocolate is pleasantly astringent, complexly spicy, and intimately acidic… a fun set of flavors that make us rethink the way we eat chocolate in ice cream!