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Evian Chocolate Sorbet

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One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.

This extraordinary sorbet is one of the simplest you can make. Just melt water, sugar and chocolate and churn. But chocolate sorbet is nothing like chocolate ice cream. An intense chocolate flavor explodes in your mouth and then immediately disappears, leaving only its echo on the taste buds. No sticky aftertaste, but a clean, sharp, crisp chocolate flavor. Amazing.

I have this recipe from Pierre Hermé but it's so simple it must have been done many times.

Chocolate Sorbet
500 ml (2 cups) mineral water
200 gr sugar
200 gr 70% dark chocolate

I use Valrhona 70% guanaja couverture, but you can do this with any good quality chocolate tablets with approximately 70% cocoa content. There is nowhere you can hide a bad ingredient in such a simple recipe. Put quality chocolate and you'll get quality sorbet. If you are a chocolate lover this sorbet will really glorify the taste of an exceptional chocolate.

 

Pour the mineral water in a small saucepan and turn the heat on high.

Immediately add the sugar and mix.

Bring to a boil and mix to ensure all the sugar is dissolved.

Add the chopped chocolate. The chocolate I use here comes in pistoles - no need for chopping.

Turn the heat off and mix vigorously until all chocolate is dissolved.

Now you need to cool the sorbet mixture before you churn it. In a professional kitchen, best hygiene practice recommends immerging the saucepan in a bowl filled with ice-cold water to shorten as much as possible the time your sorbet spends in the bacteria-friendly temperature range 15°C-25°C. I just put it in the fridge and wait until very cool, about 2 hours.

When your sorbet mixture is perfectly cool, pour it into the sorbet machine and churn until hard.

That's it. Don't store it for more than a week. The older the sorbet, the more water crystals inside.


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11 Comments

Fantastic recipe! Glad I stumbled on it and keep up the good work!
  • #2
  • Answered by fx
Thanks Skyler, you'll see that this is a very lean ice-cream in fact! Let me know how this works for you if you try it.
Just made a batch and you're right: it's so simple and so clean with its flavors. Thanks again for the recipe!
  • #4
  • Answered by fx
Skyler, thanks for trying this recipe and I'm glad it worked for you! If you do it again try to use another type of chocolate for variety.
  • #5
  • Comment by ashi
What if you dont have a sorbet machine- any ideas?
  • #6
  • Answered by fx
Ashi, if you don't have a sorbet machine you can get acceptable sorbet by freezing it partially, then run it through a blender, then freeze again, then blend again and so on until you have very small water crystals.
I just discovered your blog and I find it really different from the rest, and quite original. All the steps are detailed, and I love that! Thanks for your effort, I really appreciate it.
Greetings from Barcelona
  • FX's answer→ Thanks for your visit and hope to see you back!

  • #9
  • Comment by dominica
i love your food blog! quite simply it makes me happy - the documentary nature combined with an easy to follow recipe formula has rejuvenated my culinary risk taking. i made a batch of this gelato particularly because of it's dairy free nature. I'm not sure if it has anything to do with the quality of chocolate in Australia- particular because i did use valhrona dark- however i found that it was particularly sweet... is it possible to reduce the sugar content without losing or drastically altering its texture? Should I use a higher percentage dark chocolate next time? Cheers Dominica
  • FX's answer→ Dominica, you should have no problem at all if you reduce the quantity of sugar to match your taste and the sweetness of your chocolate. By the way it is a "sorbetto" (sorbet). Thanks!

I saw this recipe on your blog, four years ago, and longed to make it. I finally did, with the brand new Cuisinart ice cream maker I bought from the US and it was mindblowingly delicious. Thank you so much!

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