Second attempt at sugar-free chocolate. This time I reduced the amount of stabilizer by half (but it still thickened in the blender) and doubled the amount of glycerin. It spun very loose, like fresh churned. After freezing for 5 hours it had firmed up will and was easy to scoop but just a tiny bit icy. This afternoon I respun it and the texture is greatly improved. It's back in the freezer and we'll see wat it's like in 6 hours or so.
The key so far seems to be a respin after refreezing.
Pics, after initial spin and first scoop.
