Francisco Migoya

Dark Chocolate Sorbet

Preparation info
  • Yield:

    1 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Sugar 30 g 1.06 oz 3%
  • Sorbet stabilizer

Method

  1. Combine the sugar and the sorbet stabilizer; mix well.
  2. Combine the water and invert sugar in a 1.89-L/2-qt sauce pot; heat to 40°C/105°F.
  3. Pour the sugar-so