Chocolate sorbet

Lighter than a gelato, a sorbet is refreshing and invigorating. It's suitable for vegans or people who are lactose intolerant. Chefs who do not require a dairy-free recipe can add non-fat milk powder to enhance the texture. Tips: To achieve a better structure and mouthfeel, our Chef recommends leaving the liquid sorbet mix to age before processing. It is also important to cool the sorbet immediately after processing in a batch freezer. Leave it in the blast freezer for at least 15-20 minutes before serving. For longer storage, chill in a blast freezer for 1 hour. To achieve the best flavour, we strongly recommend adding cacao powder to your dark chocolate sorbet. What is the best cacao powder? Plein Arôme Why? Plein Arôme is one of Cacao Barry’s iconic cacao powders, it stands out for its comforting and familiar flavour profile. Plein Arôme has indeed a mesmerising round chocolate taste with caramel hints, perfect for the sorbet recipe. Scientific recommendations: The absence of milk fat makes the sorbet a little more delicate than an ice cream. It is important to understand the role of sugar and air. As the percentage of sugar in a liquid increases, the freezing point decreases. Since sorbet is mainly sugar and water, getting the ratio right is key. The ideal sorbet has a sugar percentage of between 20 and 30%. Glucose syrup or invert sugar can improve the texture of the final sorbet and prevent it from freezing.