chocolate sorbet
2.75L water
720g sugar
200g inverted sugar
460g dark cocoa
4g sea salt
1 double espresso
250ml dark rum
Boil water, sugar and inverted sugar in a large, stainless steel pot.
Stir cocoa with salt. Whisk water mixture into cocoa mix a little at a time to incorporate. Return to the fire and bring back to a boil whisking continuously.
When it reaches a boil, strain into ice bath and cool.
Add rum and espresso when cool.
Process in a batch freezer according to manufacturer’s directions
Popularity: 2% [?]
