CHOCOLATE SORBET

Callebaut

Callebaut

Standard Supplier 27th July 2015

CHOCOLATE SORBET

CHOCOLATE SORBET with Callebaut 70% Dark Chocolate

Ingredients

  • 1L water
  • 400g sugar
  • 150g Cocoa Powder
  • 400g Dark Chocolate Callebaut Strong 70-30-38NV

Method

Bring to the boil the following:

1L water

400g sugar

150g Cocoa Powder

Add. Then leave to cool and thicken in the ice cream maker.

400g Dark Chocolate Callebaut Strong 70-30-38NV