Chocolate ice cream
The earliest frozen chocolate recipes were published in Naples, Italy, in 1693 in Antonio Latini's The Modern Steward.[3] Hot chocolate had become a popular drink in seventeenth-century Europe, alongside coffee and tea, and all three beverages were used to make frozen and unfrozen desserts.[5] In 1775, Italian doctor Filippo Baldini wrote a treatise entitled De sorbetti, in which he recommended chocolate ice cream as a remedy for various medical conditions, including gout and scurvy.[10][11] The Codex Alimentarius, which provides an international set of standards for food, states that the flavor in chocolate ice cream must come from nonfat cocoa solids that must comprise at least 2.0–2.5% of the mix weight.[12] Chocolate ice cream is sold in restaurants, cafés, diners, supermarkets, grocery and convenience stores.
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