Will the real chocolate ice cream please stand up? Former engineer/current chocolatier Rob Anderson of Bellingham’s Fresco takes an incredibly analytical and wholly singular approach to making chocolate, even constructing his own conche and using a clothes dryer for roasting. Multiple roasts, conches, and sugar levels were tested before determining the best parameters for the single-origin Dominican Republic Oko Caribe that he chose for our ice cream, with 100% cacao going into the base and 70% into stracciatella. Just a touch of salt, sweet cream, and dark chocolate with deep red-fruit notes. Cacao at its finest.