Milk Chocolate Sorbet

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Sorbet Base

  • 121 g / 4.27 oz / 2.42% sugar
  • 20 g / .71 oz / .4% Sorbet Stabilizer Mix
  • 3.04 kg / 6 lb 11.23 oz / 60.7% water
  • 607 g / 1 lb 5.41 oz / 12.12% trimoline
  • 1.22 kg / 2 lb 11.03 oz / 24.36% milk chocolate (40%), finely chopped

Method

  1. Combine the granulated sugar and stabilizer; mix well.
  2. Combine the water and trimoline; heat to 40°C / 104°F.
  3. Pour the sugar-stabilizer mix into the water-trimoline mix while whisking vigorously.
  4. Heat the liquid to 85°C / 185°F and pour over the chocolate; blend together with a beurre mixer.
  5. Cool down, then let mature for at least 2 hours before churning.
  6. Once the base has aged, churn to the desired consistency.
  7. Harden for at least 2 hours and up to 4 hours. Reserve until needed.