Recipe taken from https://food52.com/recipes/17877-david-lebovitz-s-chocolate-sorbet
David Lebovitz's Chocolate Sorbet
The first time I made this I found it overpoweringly chocolatey. My latest batch I've dropped the cocoa down to 25g, added 20g inulin to increase the solids and stabilized with 2g CMC and 0.75g lamda carrageenan. I've also added 1 tsp orange essence as it's christmas! Will update once it's spun.
Recipe
- 555 ml water
- 200g sugar
- 25g cocoa powder
- 1 pinch salt
- 170g 70% dark chocolate, finely chopped
- 1/2 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2g CMC
- 0.75g lambda carrageenan
Method
- In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
- Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.
See https://under-belly.org/sample-sorbet-recipe/ and https://icecreamcalc.com/stabilizers/ for details on stabilizers
