Frozen Chocolate Powder

Preparation info

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By Brent Savage

Published 2010

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  • 50 g ( oz) chocolate buttons (53% couverture)
  • 30 g (1 oz/¼ cup) cocoa
  • 30 g (1 oz) caster (superfine) sugar
  • 100 ml ( fl oz) pouring (single) cream


Place the chocolate, cocoa, sugar, cream and 150 ml (5 fl oz) water in a small saucepan over low heat and stir until the chocolate is melted and the sugar is dissolved. Set aside 60 ml (2 fl oz/¼ cup) chocolate sauce for the presentation.

Pour the remaining chocolate mixture into a 15 × 10 cm (6 × 4 inch) metal container and freeze for 4 hours or until solid.

When ready to serve, use a fork to scrape the frozen mixture to form a fine powder.