Rob Anderson has turned chocolate-making into a science. He’ll make a dozen different chocolates using the same beans by varying the roast, how long it conches, and by playing with the ratio of sugar to cacao. We’ve been working with Rob to find the perfect chocolate to make into a deceivingly simple, purely chocolate ice cream. Using a bean from Marañón River Canyon in Peru; cooking it to a medium roast, conching it for extra long, and serving it at 100% cacao. And it’s finally done!