Whatever the question, Chocolate is the answer!
The first time I heard about chocolate sorbet was at the Penny Ice Creamery in Santa Cruz. And even though I'm not a huge chocolate fan, I really like the flavor. This is my version of a chocolate sorbet.
Makes about 1 liter (1 quart)
- 500 ml (2 cups+1 tablespoon) water
- 200 g (1 cup) sugar
- 75 g (⅔ cup) unsweetened coco powder, I use Valrhona
- 1 pinch salt
- 160 g (5⅔ oz) dark chocolate, I use Valrhona
- ½ teaspoon vanilla paste
- 1 tablespoon coffee
In a large saucepan, whisk together water with sugar, cocoa powder and salt. Bring to a boil while whisking frequently. Let it boil for about 30 seconds, then remove from the heat. Pour the mixture into an stainless steel bowl, and stir in the chocolate until it's melted, then stir in the vanilla paste and espresso. Chill the mixture before freezing. Freeze the sorbet in an ice cream maker according to the manufacturer's instructions.