Milk Chocolate Sorbet

Sorbet Base

• 121 g / 4.27 oz / 2.42% sugar
• 20

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