Woodblock’s Ecuadorian Chocolate w/ Cacao Fruit Jelly

This exotic ice cream redefines bean-to-bar. Using only cacao and sugar, Portland’s first bean-to-bar company, Woodblock Chocolate, accentuates the unique characteristics of single-origin beans in all of their bars. In his visits to our lab, however, Charley Wheelock got us fired up about some whole-pod butchery with both his floral Ecuadorian chocolate and the cacao fruit itself, which contains the beans. From there was born an Ecuador-focused ice cream with a light chocolate base, coconut stracciatella, and a cacao pulp jelly that we hope surprises you as much as it did us.