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