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CHOCOLATE STUDIO | RECIPES | Frozen Desserts

Chocolate Sorbet

Method

Ingredients
  • 2315 gWater
  • 512 g64% L’Étoile du Nord
  • 160 gCocoa Rouge
  • 240 gSugar
  • 508 gDextrose
  • 160 gMaltodextrin
  • 100 gInulin
  • 5 gStabilizers (Neutro)
Directions
  1. 1

    Combine sugars,  cocoa powder, inulin and neutro.

  2. 2

    In a suitable pan, combine water with above ingredients and bring to 85C / 185F.

  3. 3

    Add chocolate and immersion blend to homogenize.

  4. 4

    Process in a batch freezer.

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