Wayne Gisslen

Chocolate Sorbet

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Cocoa powder

Method

Reduce the quantity of sugar in the syrup to 6 oz (185 g). Increase the water in the syrup to 1 pt