jumpingmonk recommends Capogiro’s Cioccolato Scuro (bitter chocolate) gelato. It’s like a whole pint of nothing but the insides of dark chocolate truffles, apparently. It’s so thick that you can let it melt to liquid, then refreeze it, and the consistency won’t be grainy. It’s fairly expensive—around $10 a pint—but it’s so rich and intense that you won’t want to eat a lot at any given sitting, so a single pint will last a long time. Also, says jumpingmonk, it smears like fudge sauce, so rinsing out an empty carton takes a little elbow grease.

Board Link: Best dark chocolate ice cream?

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