Part 1: Quito Oro Coating Chocolate

• Over a bain-marie, melt the coconut oil, cocoa butter, and cocoa mass together to 45ºC/113ºF.
• In a bowl, combine the remaining ingredients.
• Add the melted ingredients to a melanger.
• Add all the remaining combined ingredients into the melanger.
• Run the melanger for approx. 8-10 hours or until desired fineness.
• Reserve until ready to use.

Part 2: Crimson Red Sorbet

For The Base:

• In a bowl, add the dextrose, glucose, and stabilizer and reserve.
• In a pot, add the sugar and water (1). Boil to 45ºC/ 113ºF.
• Once at 45ºC/113ºF, add in the dextrose mixture. Blend in with an immersion blender.
• Bring to a boil and take off the heat.
• Refer to the sorbet base part below for further instructions.

For The Sorbet Base:

• In a pot, add the water (2) and cocoa powder. Blend with the immersion blender until combined.
• Cook to 90ºC/194ºF for approx. 5 minutes.
• Transfer to a heatproof container.
• Allow it to cool to 45ºC/113ºF.
• Add the base syrup and blend with the immersion blender.
• Rest overnight in the refrigerator.
• Churn to preference.
• Pipe the sorbet into the prepared molds and add sticks.
• Freeze until set.

Part 3: Assembly

• Once all the components are made, start by bringing the coating to approx. 31ºC/87ºF.
• Prepare a plate with a generous amount of dried raspberries. Make sure they are as evened out as possible.
• Once the coating is ready, dip the sorbet into this coating and immediately place it on its side onto the dried raspberries.
• Allow to set for 5-10 seconds and return to the freezer.
• For serving, store in the freezer at -12ºC/10ºF freezer for a minimum of 6 hours for best results.