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Pierre Hermé’s Chocolate Sorbet

2017-08-17
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  • Chef : François
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   La version Française se trouve ICI
A delicious treat, the Chocolate Sorbet has no eggs and no cream like an ice cream does, yet it is delicious and really intense for Chocolate lovers 
Chocolate Sorbet

About this recipe

Remember the recipe I made from the book of Hermé (see here) ?

Well, while reading that book, I stumbled on this « Chocolate Sorbet » recipe that puzzled me at first…

I initially thought this was a bad joke. Turns out, I was just ignorant !!

I thought sorbets were just suitable for fruit, but it turns out Hermé was right : A sorbet with chocolate is actually delicious !

Chocolate Sorbet


A Sorbet is made with a syrup (boiled water and sugar), with a flavor added, traditionally a fruit puree. Here, we just chocolate instead.

Unlike Ice cream, a sorbet has no Eggs, no Cream, and the result is just an intense flavour of chocolate that you will love

Chocolate Sorbet

Desserts by Pierre Hermé

Source of the recipe

I was given this second hand book of renowned Pierre Hermé "Desserts by Pierre Hermé", with so many delightful recipes
Desserts by Pierre HerméAnd recently, a classmate from my pastry school asked me whether I could show her my Hermé books written in English, which made me read this book
Desserts by Pierre HerméIn this cookbook, recipes from Pierre Hermé are pretty simple and quite exquisite
Chocolate SorbetThe recipe is on page 79

Modifications to the original recipe

I just modified:
  • I decreased the quantity of

    Sugar

    : ⅔ Cup or 150 g instead of 1 cup, as I found it too sweet initially

Ingredients

Chocolate Sorbet 
lbs 7 oz Dark Chocolate (200 grams)

⅔ Cup Sugar (150 grams)

2 Cups Water (452 grams)

Steps

Chocolate SorbetAs we learn in pastry schools,

Dark Chocolate

and

Water

don’t love each other : when combined, it ruins the

Dark Chocolate

.

But when following the instructions thereafter, everything will be just fine and you shouldn’t fear any misbehaving chocolate…
Chocolate Sorbet

Cooking

Combine in a large saucepan

- the

Sugar

(⅔ Cup or 150 g),

- the

Water

(2 Cups or 452 g) (at room temperature)

- and the

Dark Chocolate

(lbs 7 oz or 200 g),

and cook

on low heat


Keep stirring with a rubber spatula

Chocolate Sorbet
Cook until the mixture boils

Chocolate Sorbet
After it first boils, keep cooking and wait

2 minutes



Chocolate Sorbet
Chocolate Sorbet Pay attention : it really is hot !
Chocolate SorbetAfter

2 minutes

, transfer to a bowl
Chocolate SorbetIf you see lumps, it’s time to mix with an immersion blender (sometimes called 'hand blender')

Cooling down

Hermé recommends cooling the sorbet mix, by placing the bowl on a large bowl filled with ice and water

Chocolate Sorbet
This will cool down the sorbet mix quickly

Chocolate Sorbet
While it’s cooling down, stir frequently with a rubber spatula

Chocolate Sorbet
Hermé says you can churn after it’s totally cooled down

I prefer to place the batter

overnight

in the fridge

Chocolate Sorbet
Chocolate Sorbet

Churning

There are several ice cream makers that you will need to chose from :
  • Ice Cream Maker with a Freezer Bowl

    This ice cream maker has a special bowl, a container that goes into the freezer overnight. Once it's frozen, you put it in your ice cream maker, add your mix, and let the machine stir them until the ice cream is ready.
  • Ice Cream Maker with a Compressor

    This top of the line ice cream maker chills using a compressor. You don't need neither ice nor bowl : you don't need to remember to freeze anything overnight; when you're ready to make ice cream, just add your ingredients and go

Chocolate Sorbet
Chocolate Sorbet If you are using like me an Ice Cream Maker with a Freezer Bowl, you need to place the bowl and the plastic over into the freezer for

a few hours


Also, clean and dry the container that will store the ice cream when done, and chill in the freezer until you are done preparing your ice cream or sorbet

Chocolate Sorbet
Chocolate SorbetPour the ice cream mix in an ice cream maker and start churning
Chocolate Sorbet
Chocolate SorbetAt first, the mix is liquid, but minute after minute, it thickens
Chocolate SorbetIn summer, I cover the ice cream maker with aluminium foil
You can see here my mix getting thicker

Chocolate Sorbet
Churn… churn… churn… and observe the mix getting thicker and thicker

Chocolate Sorbet
This should take approx.

25 minutes



Chocolate Sorbet
The result must be thick enough and should not melt on a spoon

Chocolate Sorbet
Pour into the cold container

Chocolate Sorbet
You worked hard and you deserve to get a taste of this beauty !

Chocolate Sorbet

Place in the freezer for

2 hours

, and it is ready to be served

What do you think ? Wait and taste, you and your guests will love it !

Chocolate Sorbet


The other recipe of Ice Creams And Sorbets

Stéphane Tréand’s Grand Marnier Ice Cream


The result and the pix




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lbs 7 oz Dark Chocolate (200 g)

⅔ Cup Sugar (150 g)

2 Cups Water (452 g)

Total