Ingredients

800ml water
150g caster sugar
500g dark chocolate, chopped

Method

Combine water and sugar in a saucepan, stir until dissolved, then bring to the boil.
Place chocolate in a bowl and pour syrup over the chocolate, stir until melted. Strain through a sieve. Cover closely with plastic wrap to avoid skin forming, chill, Place in icecream machine and churn. Transfer to a container and place in the freezer until ready to use.

Built by Chefs. Powered by You.

For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.