Culinary Institute of America

Chocolate Sorbet I

Preparation info
  • Makes

    3

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Water 2

Method

  1. Combine the water, sugar, and cocoa powder in a saucepan and bring to a boil over medium heat. Remove from the heat. Blend the mixture thoroughly into the melted chocolate.
  2. Strain and refrigerate until chilled.
  3. Process in an ice cream machine according to the manufacturer’s instructions. Pack into storage containers and freeze for several hours before