Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.
In addition, over two-thirds of all ice cream products are vanilla, chocolate or vanilla/chocolate-based. Thus, proper formulation of any chocolate ice cream (and vanilla ice cream as well) to be sold as chocolate ice cream or as chocolate ice cream with inclusions becomes critical to portfolio market positioning, finished-product economics and desirable sensory appeal. The use of chocolate-based inclusions (which are critical to eating quality) is beyond the scope of the discussion here.