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Chocolate Sorbet

Materials


Water1.000 g.
Invert sugar UNIGLAD 300 g.
Glucose100 g.
Nevefrutta FABBRI 110 g.
Chocolate Couverture CEMOI 64% 420 g.

Mix the water (preferably bottled source water), the invertsugar, the glucose and the powder base and bring them to boil. Remove from heat and add the chocolate couverture.

Blend well, so that the mixture is homogenized. Then allow the mixture to mature for 20 minutes. Finally, place in the ice cream maker. Enjoy!