Frozen Chocolate

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 320 ml (10¾ fl oz) water
  • 90 ml (3 fl oz) pouring (single) cream (35% fat content)
  • 25 g (1 oz) caster (superfine) sugar
  • 120 g ( oz) ethically produced dark chocolate (70% cocoa solids)*, chopped
  • 60 g ( oz) salted butter, chopped


Set the blast freezer* to -40°C (-40°F).

In a small saucepan, heat the water, cream and sugar and stir until the sugar has dissolved. Remove from the heat and check the temperature. When it has reached 49°C (120°F), add the chocolate and butter and whisk until smooth.

While still hot, pour into a Pacojet* canister and place in the blast freezer for 5 hours or until the contents are frozen solid.

When ready to serve, churn the frozen chocolate in the Pacojet, one portion at a time. Remove the churned portion from the canister and store in an airtight container in the freezer while you churn the next portion. Store in the freezer until needed. Please note that, while I’m happy to punish the Pacojet at Attica in the name of a tasty dessert, freezing liquids to -40°C and then churning them is probably not what Pacojet had in mind when they invented the machine. This process is exceptionally hard on it. In fact, initially the machine will scream as it tries to break through the hard exterior crust of the frozen chocolate. Attempt this in your machines at your own peril! This method is, however, necessary to achieve the correct dry texture.