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Home > Restaurants > Recipes > Bitter-Chocolate Sorbet

Bitter-Chocolate Sorbet

Provided by: Chef Jon Snyder
Served at: il laboratorio del gelato

  • Type of Dish: Desserts: All, Desserts: Other
  • Cuisine: Italian
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1 cup milk
3⁄4 cup sugar
1⁄4 cup good-quality cocoa powder
5 ounces good-quality bittersweet chocolate, such as Valrhona, Scharffen Berger, or Callebaut


Bring the milk and sugar to just under a boil over medium heat, stirring occasionally. Reduce heat to low, and whisk in cocoa powder until smooth. Cook at a gentle simmer for 15 minutes, stirring often.

Melt the chocolate in a double boiler. Slowly whisk in the cocoa mixture plus 2 cups of water. Set over iced water to chill thoroughly. Transfer to an ice-cream machine, and process according to directions.

Yields about 3/4 of a quart.

(Published 2003)

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