{"id":38774,"date":"2025-07-02T10:01:45","date_gmt":"2025-07-02T08:01:45","guid":{"rendered":"https:\/\/maisonmarmite.com\/?post_type=recipe&p=38774"},"modified":"2025-08-29T08:18:06","modified_gmt":"2025-08-29T06:18:06","slug":"frozen-noir","status":"publish","type":"recipe","link":"https:\/\/maisonmarmite.com\/en\/recipe\/frozen-noir\/","title":{"rendered":"Frozen Noir"},"content":{"rendered":"\t\t
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Frozen Noir<\/strong> is a rich, elegant frozen treat where the smoothness of a chocolate-based mixture blends with vanilla and a hint of rum for a perfectly creamy bite. The preparation is simple yet refined, bringing out the full intensity of dark chocolate in a deeply satisfying ice cream bar.<\/p>

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To make these, you\u2019ll need popsicle molds<\/strong> (also called ice cream bar molds). They\u2019re easy to find online or in specialty kitchen stores. I personally use molds from the brand Silikomart<\/strong><\/span><\/a>: flexible, durable, and easy to unmold, they create a clean, professional look. Once the sticks are in place, just pour in the mixture and let it freeze.<\/p>

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To finish, the bars are dipped in a glossy dark chocolate shell with chopped walnuts or almonds. A touch of neutral oil helps keep the coating slightly soft and not overly brittle. The contrast between the creamy center and the crisp shell is simply irresistible.<\/p>

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One extra tip: if you have a kitchen thermometer<\/strong>, let the melted chocolate cool to about 30\u201332 \u00b0C before dipping the bars. This prevents the warm chocolate from melting the frozen surface. No thermometer? Just touch the bowl with your fingers \u2014 it should feel warm, not hot. Then dip, let set\u2026 and enjoy!<\/p>

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Frozen Noir<\/h2>\n
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Frozen Noir is a rich, elegant frozen treat where the smoothness of a chocolate-based mixture blends with vanilla and a hint of rum for a perfectly creamy bite.<\/span><\/div>\n
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