Culinary Institute of America

Chocolate Sorbet II

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
Chocolate, 61%, chopped 10½</

Method

  1. Place all ingredients in a large nonreactive saucepot and slowly bring to a boil over medium heat, stirring to prevent the chocolate from scorching.
  2. Remove from the heat and using an immersion blender, blend for 1 minute.
  3. Strain the mixture into a metal container and cool in an ice water bath to below 40°F/4°C.
  4. Process in an ice cream machin