Chocolate Sorbet
(Created by Jos Lenaers - Jeunes Restaurateurs d'Europe Belgium)
| Ingredients | Preparation |
|---|---|
|
1L
water
400g sugar 150g Callebaut Cocoa Powder CP |
Bring to the boil together. |
| 400g Dark Chocolate Callebaut Strong 70-30-38NV | Add. Leave to cool and thicken in the ice cream maker. |
| 200g | Add to the mixture for a crunchy touch. |
