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
About this recipe
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 !
A Sorbet is made with a syrup (boiled water and sugar), with a flavor added, traditionally a fruit puree. Here, we add 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...
Source of the recipe
And 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
The 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
1. As we learn in pastry schools, Dark Chocolate and Water don't love each other : when combined, it ruins the Dark Chocolate. Nevertheless, if you follow the instructions thereafter, everything will be just fine and you shouldn't fear anything
2. 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 ( 7 oz or 200 g)
3. Cook on low heat
4. Keep stirring with a rubber spatula
5. Cook until the mixture boils
6. After it first boils, keep cooking and wait 2 minutes
7. Pay attention : it really is hot !
8. After 2 minutes, transfer to a bowl
9. If you see lumps, it's time to mix with an immersion blender (sometimes called 'hand blender')
10. Hermé recommends cooling the sorbet mix, by placing the bowl on a large bowl filled with ice and water
11. This will cool down the sorbet mix quickly
12. While it's cooling down, stir frequently with a rubber spatula
13. Hermé says you can churn after it's totally cooled down
14. I prefer to place the batter overnight in the fridge
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
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
15. 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
16. Pour the ice cream mix in an ice cream maker and start churning
At first, the mix is liquid, but gradually, it thickens
In summer, I cover the ice cream maker with aluminium foil
17. You can see here my mix getting thicker
Churn... churn... churn... and observe the mix getting thicker and thicker
18. This should take approx. 25 minutes
19. The result must be thick enough and should not melt on a spoon
20. Pour into the cold container
21. You worked hard and you deserve to get a taste of this beauty !
Place in the freezer for 3 hours, and it is ready to be served
What do you think ? Wait and taste, you and your guests will love it !