ITS ALL ABOUT RATIOS AND INGREDIENTS AND THIS RECIPE FOR CHOCOLATE SORBET ADDRESSES BOTH
Here is the ultimate chocolate sorbet. It's actually quite easy to prepare. The dessert can be prepared several hours ahead of time and stored in the freezer. What makes this so good in part are the great ingredients so try to use the same or equivalent.
1 cup sugar
3/4 cup Valrhona Gastronomie 100% Cocoa
pinch of salt
6 oz. Valrhona Chocolate
1/2 tsp TRABLIT coffee extract
1. Melt the chocolate in the top of a double boiler set over simmering water until the chocolate is almost completely melted. While the mixture is heating, dissolve the sugar in water over low heat, add the salt, add the cocoa and mix well.
2. Pour all into a bowl and whisk well the chocolate and water/sugar mixer; combine with coffee extract. Send through a fine sieve.
3. Use and Ice Cream Maker with manufacturers instructions.
4. Let sorbet set in freezer before use.
This sorbet is very rich and is best served alone or just with a simple neutral pastry.