Milk Chocolate Sorbet

Name: Milk Chocolate Sorbet
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 607 g / 1 lb 5.41 oz / 12.12% trimoline; 3.04 kg / 6 lb 11.23 oz / 60.7% water; 20 g / .71 oz / .4% Sorbet Stabilizer Mix; 1.22 kg / 2 lb 11.03 oz / 24.36% milk chocolate (40%), finely chopped; 121 g / 4.27 oz / 2.42% sugar

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

Dessert
Vegetarian
Gluten-free

Method

Combine the granulated sugar and stabilizer; mix well.
Combine the water and trimoline; heat to 40°C / 104°F.
Pour the sugar-stabilizer mix into the water-trimoline mix while whisking vigorously.
Heat the liquid to 85°C / 185°F and pour over the chocolate; blend together with a beurre mixer.
Cool down, then let mature for at least