Dark Chocolate Granita

Created by

  • Fabrizio Di Marzio -
level 1

ChocoGranita: Ideal for creating a Sicilian original. ChocoGranita Fondente brings out an intense chocolate flavour and has a velvety texture that lies perfectly between a sorbet and a slush. Its lovely granita consistency can be customised by adding more or less water to the ice cream preparation. Play with its texture by serving it from a vaschetta, or from your classic slush machine.

Recipe components

Used Callebaut products

Dark Chocolate Granita

  • 1bag(s)
    ChocoGranita Fondente
  • 2kg
    hot water (70°-85°)

*OR 0.8 kg whole milk + 1.5 kg hot water (70-85°C)

Mix together with immersion blender for ± 2 mins.
Pour into slush machine and start freezing process.
2.9 kg of ChocoGranita ready to serve.

Finishing & presentation

Serve ChocoGranita in a glass until 2/3 full.
Top off with whipped cream.
Serve with brioche Siciliana.