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Bittersweet Chocolate Sorbet
- Serves
6
- Difficulty
Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Sorbet, unlike ice cream, comprises water and a little powdered milk, making for a light, fresh chocolate experience.
Ingredients
11 ½ oz. 325 g 4 cups
Method
Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).
Combine the water, powdered milk, sugar, and honey in a saucepan (1) and bring to the simmer. Leave to simmer for 2 minutes.
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