It came out a little bit icier than intended, I think because I didn’t let the syrup caramelize quite enough. (Which leaves me wondering if maybe adding a pinch of citric acid to help invert the sugar would have changed the texture at all.) Despite this, it’s absolutely delicious, and you don’t miss the dairy products at all, so it’s great for sharing with that special vegan in your life. I used Valrhona Dutch-process cocoa powder and TCHO 66% dark chocolate discs for the flavorings in this recipe.