Chocolate sorbet
Dec. 14th, 2011 03:13 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
amethyst73Last night I put together the basic recipe for chocolate sorbet at epicurious.com. Preparing the recipe is ridiculously easy, though you end up with a lot of dirty dishes at the end of it. After blending the final mix, I left the mixture in the blender and stuck it in the fridge overnight. As the recipe warned, it didn't seem terribly liquidy this morning, but stirring it up with a fork produced a potentially useful stopping place: chocolate syrup! If you make this recipe with chocolate that doesn't have any milkfat in it, it's vegan- and allergic-to-milk- friendly. And given that it's (in my case) Ghirardelli cocoa powder plus Ghirardelli 60% bittersweet chocolate, plus some water and sugar and a little salt and vanilla, it's really tasty.
The stuff seemed to freeze pretty well, perhaps unsurprisingly; chocolate likes to solidify when it's cold, after all. (Note to self: if the opening of the container you plan to store the ice cream or sorbet in isn't all that big, knock the sorbet off of the paddle while holding the paddle over the freezing cylinder, not the final storage container. Otherwise you have a mess to contend with!) A small taste indicates that the final chocolate sorbet product is of reasonable smoothness and very chocolatey - what's not to like in the list of ingredients?
We'll do this again at Christmas for my husband's family, using a brand like theo or Scharffenberger that doesn't have any milkfat in it.
The stuff seemed to freeze pretty well, perhaps unsurprisingly; chocolate likes to solidify when it's cold, after all. (Note to self: if the opening of the container you plan to store the ice cream or sorbet in isn't all that big, knock the sorbet off of the paddle while holding the paddle over the freezing cylinder, not the final storage container. Otherwise you have a mess to contend with!) A small taste indicates that the final chocolate sorbet product is of reasonable smoothness and very chocolatey - what's not to like in the list of ingredients?
We'll do this again at Christmas for my husband's family, using a brand like theo or Scharffenberger that doesn't have any milkfat in it.
