Ingredients

80g White Chocolate (chopped)
50g Coca Butter
300g Water
100g Heavy Cream
30g Granulated Sugar

Method

Melt the chocolate with coca butter.In a saucepan, bring the water and cream to the boil. Add the sugar, stirring to dissolve and then pour over the coca butter mixture. Strain through a chinois. Cool over an ice bath to 35ºc. Pour into the canister of a PacoJet and freeze

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