Dark Chocolate Sorbet


  • Sugar 30 g 1.06 oz 3%
  • Sorbet stabilizer 5 g .18 oz .5%
  • Bottled water 605 g 1 lb 5.28 oz 60.5%
  • Invert sugar 120 g 4.23 oz 12%
  • Dark chocolate coins 61% 240 g 8.47 oz 24%


  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-sorbet stabilizer mix in while whisking vigorously.
  4. Heat the liquid up to 85°C/185°F and pour over the dark chocolate into a bowl.
  5. Using a handheld immersion blender mix well until all the chocolate is melted.
  6. Cool over an ice water bath and let the base age for at least 2 hours before churning.
  7. Churn the base and pour into a piping bag. Reserve frozen at -10°C/14°F during service.
  8. Thaw any left over after service to re-churn the next day. Discard the base after 5 days and refrigerate.