Simple, cool and slim without milk!- Chocolate sherbet
It's a recipe that I translated when I was in high school, from the legendary Chocolatier Jean-Paul Evang's book, Dlice de Chocolat. It's a light sorbet that's good to eat when the fat of chocolate ice cream is burdensome. I made chocolate ice cream that dieters can eat with confidence by lowering calories using 'Tagatos' from CJ Sweettree.
3 serving
Within 30 minutes
INTP
Ingredients
  • cocoa powder
    40g
  • Sugar
    200g
  • Water
    400ml
Cooking Steps
STEP 1/5
Heat water and sugar in a pot to make syrup.
When the syrup is completely melted, add the cocoa powder and mix well.
STEP 2/5
Bring to a simmer, let cool.
STEP 3/5
Pour 2. into a bowl containing finely chopped cacao mass.
STEP 4/5
3. Cool until about 4 degrees Celsius.
STEP 5/5
4. Put in the ice cream maker and turn it around.
When finished, transfer to freezer and store.
This recipe never recommends replacing cacao mass with regular dark chocolate. Dark chocolate consists of cacao mass + cacao butter + sugar + lecithin (oiler), because the cacao butter of chocolate can harden and turn around when the sorbet liquid is finished and cooled (or frozen). Chocolate contains some lecithin, but this liquid contains nothing that can be used as an emulsifier, so if there is oil, it never mixes with each other.
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