I work with confectionary but not ice cream. I've been interested in finding out new ways to add ice cream powder mixes to recipes which are not ice cream because there is such a huge range of flavours! I have not succedded adding it directly to chocolate; some make a nice ganache, others do not. Many of them are useless due to a strong citric acid flavor which I've also been wondering how to cancel or balance. Any ideas?
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