Name: Crunchie, Chocolate-Sorbet
Yield: Serves 4
Ingredients: 2 free range egg yolks; 50 g water; 325 g water; 200 g dark chocolate; 50 g golden caster sugar; 90 g white chocolate; 175 ml whipping cream; 100 g golden caster sugar; 40 g golden syrup; 5 g bicarbonate of soda; 100 g Valrhona Guanaja chocolate, 70%; 50 g cocoa powder; 2 g stabilizer - Louis François Stab 2000

Preparation info

Serves
4

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

I got the white chocolate parfait and the Honeycomb all sorted. Then ben came in with silicone moulds and tried to do it in an shell. It really worked he cracked it. Once i added the chocolate sorbet it was good to go

Ingredients

Chocolate moulds

200 g dark chocolate

Method

To make the chocolate moulds

You will need flexible moulds to freeze the bars. Start by melting the dark chocolate and using a brush coat the insides of the mould, trying not to leave any gaps. Put them in the fridge for a few minutes to set before giving a second coat. Put them back in the fridge until needed.