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Ivory Sorbet
- Serves
12–15
- Difficulty
Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
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
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
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