Milk Chocolate Sorbet

Name: Milk Chocolate Sorbet
Yield: Serves 12–15
Ingredients: 13 ¾ oz. (390 g) milk chocolate, 40 percent cocoa; 13 ¾ oz. (390 g) milk chocolate, 40 percent cocoa; 4 cups (1 liter) water; ⅔ cup (2 ¾ oz./80 g) powdered milk; Scant ⅔ cup (120 g) sugar; 3 tablespoons plus 1 scant teaspoon (2 ½ oz./70 g) honey

Preparation info

Serves
12–15

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Milk chocolate and a little powdered milk give a sweeter result, with notes of caramel and honey, like the treats we enjoyed as children.

Ingredients

13 ¾ oz. (390 g) milk chocolate, 40 percent cocoa
4 cups (

ice cream
Vegetarian
Microwave
Gluten-free

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).

Bring the water, powdered milk, sugar, and honey to the simmer in a saucepan and simmer for 2 minutes.

Gradually pour one-third of the simmering liquid over the melted chocolate. Using a flexible spatula