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Robert Wemischner
Bittersweet chocolate ice
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Preparation info
Yield: Approximately 28½ ounces , enough for six rounds, each weighing about 2⅓ ounces , measuring 2 inches in diameter by 1 inch tall; when plating the dessert, these are each cut in half to yield
12
servings
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
16
Americas
United States
Vegan
ice cream
Gluten-free
Method
In a medium-sized heavy saucepan, bring the water, sugar, and glucose to the boil.
Add cocoa powder, whisking to smooth.
Add the chocolate and whisk again until melted and smooth.
Add the salt and transfer the mixture to a stainless steel bowl, set over an ice bath.
Stir to cool evenly, and when cold, transfer the mixture to an elect