Gastronomixs

Cocoa sorbet

Ice cream with the pure and bitter taste of chocolate. Fits in perfectly with the concept of "pure" cooking. Make sure you use the right chocolate as this will determine the final result.

Cocoa sorbet

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Ingredients

40

g

granulated sugar

400

g

water

35

g

cocoa powder

3.5

g

gelatine leaves

150 

g

couverture chocolate, 75% cocoa

Preparation method

  • Boil the water and the granulated sugar, allowing the sugar to dissolve.
  • Add the cocoa powder and the gelatine (that has been soaked in cold water) and dissolve completely.
  • Then add the couverture and churn the mixture in the ice cream machine into a sorbet.

Serving suggestions

  • As part of a dessert.
  • As part of a dessert with various chocolate structures.
  • Goes well with home-made vanilla sauce. This produces a Dame Noire, the reverse of a Dame Blanche.

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