Utensils needed: scale, saucepan to make the syrup. a bowl to make and store the sorbet. Spatula or a spoon or and whisk etc... Recommended a hand blender
Like all sorbet, the master recipe is a sugar syrup mixed with fruit pure or fruit juice and here it is mixed with chocolate.
Glucose 100 g or (light corn syrup)
Sugar 130 g
Water 500 ml
Cacao 30 g
Chocolate 70% 150 g
Grand mariner or Cointreau or brandy or vodka.. 50 ml
Preparing the syrup: in a saucepan, put 500ml water+100g glucose+ 130g sugar. Bring to a boil. Add 30 g cacao. Mix well. (Better use the hand blender) Bring to a slow simmer 2-3
Scale 150 g chocolate. Pour the hot syrup over the chocolate. Wait 2-3 mins and mix(hand blender) until chocolate is melted and the mixture is homogenous. Leave to cool down..20-30 mins
Mix with the spatula or with whatever..
Or with a blender
Scale 50 ml grand mariner. Add over the chocolate. Mix. Cool down completely and store in the freezer.
Cool down completely and store in the freezer. For a smoother texture, Check every now and then And when crystals are forming. mix with the spatula or with the hand blender. Repeat 2-3 times.
Spoon in a bowl and serve. Or of Course, serve the classical method
- 500.0ml Water
- 120.0g Sugar
- 100.0g Glucose or corn syrup
- 30.0g Cacao
- 150.0g Chocolate 70%
- 50.0g Cointrau or grand marnier