I believe that any fanatic’s dream of chocolate It’s eating this delicacy of the gods (literally) without any problems, right?
Well, I don’t have the answer to these two questions about human existence. However, with the chocolate sorbet We can eat a little more peacefully.
Sim, sorbet! Basically chocolate e water. Which are not such enemies, as we already said in the World’s Easiest Chocolate Mousse.
In a quick thought, I would think that this mixture would turn into an uncool block of separate water and chocolate. But remember that chocolate is an emulsion, so the magic happens. This is Science, baby!
After I watched a presentation by a chocolatier making ganache, but using vanilla water (water infused with vanilla) I believe in everything!
Even without adding more fat (milk or cream), the sorbet it’s very creamy. More than imagined. Of course, without all the greasiness of the traditional ice cream version (The Best Chocolate Ice Cream).
It is different from Chocolate Sherbet because it does not contain any dairy products. But remember that the recipe is not lactose free, the chocolate used contains it.
Chocolate Sorbet: Chocolate Ice Cream Without Cream
Makes: 500 mL
- 550 mL mineral water (can be filtered)
- 200 g crystal Sugar
- 170 g chocolate blend
- 80 g cocoa powder (100% cocoa)
- 5 mL vanilla extract
- 0,5 g refined salt
- 10g cocoa beans (crushed; cocoa nibs, optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a tall pan (the syrup rises well) add granulated sugar, salt, cocoa powder and 375mL of water.
- Place over medium-high heat, stirring. When it reaches a boil, count 50-60 seconds.
- Remove from the heat and add the chopped blended chocolate. Stirring to make it well homogenized.
- Add the rest of the water, vanilla and caca almonds (if using).
- With a hand mixer (or blender) beat for 15-30 seconds. Let the chocolate mixture cool and refrigerate for 4 hours. It will be more consistent. It must be very cold before going into the ice cream maker.
- Mix and take to the ice cream maker. Follow the manufacturer’s instructions. After taking it to the freezer to finish freezing.
- Adapted: Perfect Scoop na Amazon USA, Perfect Scoop na Amazon BR; Chocolate Sorbet.
- Chocolate blend: it is a mixture of equal parts (1:1) of milk and semi-sweet chocolate. The one I used was bought like this, but if you can’t find it, use 85g of each one. The better the chocolate, the better the sorbet.
- Cocoa powder: it was Barry-Callebaut’s 100% cocoa extra-brute.
