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LOCATION: Recipes >> Desserts Frozen >> Chocolate Sorbet 02

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Chocolate Sorbet
yield 3 cups

7 oz best quality bittersweet or semi sweet chocolate, finely chopped
2 cups water
1 cup sugar

Place water followed by sugar in medium sized sauce pan. Stir to
combine and cook over medium heat until sugar has dissolved.
Increase the heat to high and bring the sugar and water syrup to
a boil. Meanwhile, place the chocolate in a heatproof bowl large
enough to accommodate chocolate and the sugar and water mixture.
When the syrup comes to a boil, remove it from the heat and pour
it directly on to the chocolate*. Shake the bowl gently to be sure
that some of the syrup gets to the bottom of the bowl. Set mixture
aside for 5 minutes. Then, stir the mixture with a whisk until
all the chocolate is completely melted. Chill the mixture by
stirring over a bowl of ice water or placing it in the refrigerator
and stirring occasionally. Next, put in ice cream maker without
ice and churn for a few minutes to break up any solids. This
assumes you have the type that needs ice and rock salt. If you
don't have this type, mix well before putting in machine to break
up the solids. Finally, add ice and continue according manufacturers

Note: If you add the chocolate to the mixture in the pan you can
burn the chocolate or make it grainy. Instead, add the hot liquid
to the bowl with the chocolate.


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