Recipe: Chocolate sorbet Brazil

Admittedly, there are numerous gelaterias, ice cream producers and ice cream shops that offer excellent ice creams and sorbets. But once you’ve tried making it yourself, you’ll love the creamy consistency and the satisfaction of a successful result. Try this chocolate sorbet, which we tested with our bold Brazil 70% chocolate. It symbolizes summer and a fresh breeze, and goes well with chopped caramelized almonds, Crème double de Gruyère or finely chopped candied ginger.

Ingredients for 4 portions
4dl water Juice of ½ lemon
100g sugar
200g dark chocolate Fazenda Vera Cruz, chopped
50-100g cacao nibs Hacienda Limon

1. bring water, lemon juice and sugar to a boil and stir until the sugar has dissolved. Remove the pan from the heat and allow to slightly cool

2. Add the chopped chocolate to the warm liquid and melt while stirring. Cool in a cold bain-marie, stirring regularly

3. Leave the cooled mixture to freeze in the sorbetière for approx. 40 minutes. Without the sorbetière: Place the mixture in a freezer-proof container and freeze for at least 4–5 hours, stirring every hour. After about 2 hours in the freezer, add the nibs and stir.

4. Before serving, leave the sorbet to thaw briefly in the fridge and shape into balls.