Frédéric Bau

Ivory Sorbet

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Preparation info
  • Serves

    12–15

    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Last but not least in the series of chocolate sorbets—this is ivory colored and even milkier than the two previous sorbets.

Ingredients

  • 1 lb. 3 ½ oz. (550 g) white chocolate, 35 percent cocoa

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).

Heat the water, powdered milk, sugar, and honey and simmer for 2 minutes.

Gradually pour one-third of the simmering syrup over the melted chocolate. Using a flexible spatula, mix in energetically, drawin