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
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).
“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!”