Cacao Nibs & Red Miso

One of our more fascinating experiments in in-house fermentation, this is a test of aging cocoa nibs in miso and brown sugar before blending into a custard ice cream. The result is exquisite. As the flavors come together in ice cream form, they create both a salty umami combined with a heady set of aromatics that are much more reminiscent of a fine liquor than your standard chocolate. As tasting, close your eyes and look for flavors note of butterscotch, rum, and raisins reminding yourself that these flavors are purely the result of a beautiful koji-based ferment.