CHOCOLAT-E RECIPES

Closeup on a hand with a silver spoon taking a scoop of Chocolat-e sorbet.

Single-origin chocolate Sorbet

a recipe by frédéric cassel

PREPARATION TIME
5 MINUTES

COOKING TIME
3-5 MINUTES

ICE CREAM MACHINE TIME
30 MINUTES

INGREDIENTS

140g DARK 72% chocolate

30g cocoa powder

140g fine sugar

640g water

40g glucose syrup (optional)

2 pinches of fine sea salt

STEP BY STEP

Weigh the chocolate. Good baking/cooking is about precision. You will need a baking scale (grams/ounces) and use grams for more accurancy.

→ Find a scale.

Dark-milk chocolate baking chips from Belize are being poured from the Chocolat-e packaging into a small white bowl on a food scale.

Chop the chocolate drops with a knife.

Boil the water with the sugar and the glucose syrup.

Add the cocoa powder, a pinch of fleur de sel and the chocolate in pieces.

Blend the mixture while hot and reserve in the refrigerator for 24 hours.

The next day mix it a second time and put it in an ice cream maker.

Melted chocolate is being poured into an ice cream maker.

Enjoy immediately or reserve or freeze it.

Serve with a pinch of fleur de sel.

A spoon is being used to scoop some Chocolat-e sorbet out of the ice cream maker.

Norm is taste testing the chocolate sorbet and his facial expression says it's good!

ABOUT FRÉDÉRIC CASSEL

Frederic Cassel, our Chocolatier, is smiling while playfully tossing two handfuls of wrapped Chocolat-e bites in the air.

Best Pastry Chef in France (1999 & 2007), Frédéric and his French Team won the Pastry World Cup in 2013.
In 2022, Frédéric gives Chocolat-e its first award after a year in business!
Discover an amazing professional who fell — at 15yo– in the world of sweetness.

FRÉDÉRIC’S RECIPES