CHOCOLATE SORBET

PREPARATION TIME 5 MINUTES
COOKING TIME3-5 MINUTES
ICE CREAM MACHINE TIME 30 MINUTES

INGREDIENTS (for 6 people)

140g Dark Chocolate 72%
30g Cocoa powder (Valrhona)
140g Caster sugar
640g Water
Fleur de sel
40g Glucose syrup

Chop chop the chocolate chips 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 the ice cream maker.
Enjoy immediately or reserve or freeze it. Serve with a pinch of fleur de sel (optional).

FRÉDÉRIC'S NOTES
“The origin I recommend for making sorbet? All of them! Try a batch per origin and serve a flight of sorbets: six shot glasses of gourmet chocolate that will leave your family and friends asking for more. For extra class – freeze them ahead and serve them on a fancy board! Want to up the fun factor? Do a blind tasting to see if anyone can identify the origin of each sorbet. It’s gourmet. It’s delicious. It’s amazing. And it is definitely different!”
Frédéric Cassel