Twenty-Four Blackbirds’ Matcha Mint Truffle

Not your grandma’s mint chocolate ice cream. Twenty-Four Blackbirds founder Mike Orlando incorporates his natural curiosity and marine biology/chemistry background in bean-to-bar chocolate making by taking an analytical approach to roasting and MacGyvering most of his equipment. Based on a truffle made with mint growing in his front yard, we’ve worked a beautiful mint oil into chocolate ganache and folded that into a smooth, grassy matcha + cream base with a hint of blood orange. Look for bright, umami-rich ice cream with a big hit of soft peppermint chocolate.