This is a great recipe for exploring the wonderful world of chocolate as the notes of the cacao come through so perfectly in a sorbet.
I love the fruity Chulucanas chocolate, but why don’t you experiment a bit and follow the fabulous flavour trail.
50g raw cane sugar
200g dark chocolate, roughly chopped. Suggestion, Chulucanas 70% dark chocolate Chef’s Drops, notes of raisins and plums
Optional: Ice-cream maker
Place the sugar and the water in a saucepan over a low heat and stir until the sugar has dissolved.
Gently simmer for 1-2 minutes, then remove from the heat. Stir in the chocolate until melted. Chill the mixture, then churn and freeze in an ice-cream maker, following the manufacturer’s instructions. Place in the freezer to firm up before serving.
If you don’t have an ice-cream maker, simply tip the mixture into a bowl and place in the freezer for 1-2 hours, or until it starts to freeze around the edges.
Remove from the freezer, stir well, then return to the freezer for a further 2 hours.
Remove, stir again and freeze for another 2 hours. Repeat this process once more. Finally, return to the freezer and leave until firm. Transfer to a sealable container for longer-term storage.
Serve the sorbet on its own or with fresh strawberries or raspberries and White Chocolate Sauce.
Variation: Add 200ml strained and sweetened blackcurrant purée and 3 tablespoons crème de cassis to the mixture before freezing as described above.