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Milk Chocolate Sorbet
- Serves
12–15
- Difficulty
Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
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 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).
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
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