I have developed and conducted training to several companies.
Now, this is what I call customizing ice cream!
My Tito Joy came home to the Philippines last May, bringing with him a box of wonderful treats — chocolate truffles. Unfortunately, I stored it wrong, causing all the chocolate to melt.
So I decided to “salvage” it. I froze the melted chocolate and divided it into half. The first half, I melted again and mixed into the vanilla ice cream base (you’ll need an ice cream maker for this). The other half remained solid. I chopped it into chunks, and combined this with the ice cream base.
The result was my own chocolate truffle ice cream. I had extra melted chocolate left to literally put my imprint into my work. How’s that for a “customized” dessert?