Guittard Chocolate Sorbet
Equipment
- 1 pan
- 1 Immersion Blender
- 1 Batch freezer
Ingredients
- 2315 g Water
- 512 g Guittard L’Etoile Du Nord 64% Dark Couverture Chocolate Wafers
- 160 g Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder (8oz)
- 240 g Sugar
- 508 g Dextrose
- 160 g g Maltodextrin
- 100 g Inulin
- 5 g Stabilizers (Neutro)
Instructions
- Combine sugars, cocoa powder, inulin and neutro.
- In a suitable pan, combine water with above ingredients and bring to 85C / 185F.
- Add chocolate and immersion blend to homogenize.
- Process in a batch freezer.