confectioner, Pierre Hermes. Simple and spectacular.
EVIAN CHOCOLATE SORBET
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.
Chocolate Sorbet Ing 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 chocolat with 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.
Method. 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.
Turn the heat off and mix vigorously until all chocolate is dissolved. Now cool the sorbet mixture before you churn it. In a professional kitchen, best hygiene practice recommends immersing the saucepan in a bowl filled with ice-cold water to shorten time your sorbet spends in the bacteria-friendly temperature range 15°C-25°C.
I just put it in the fridge til 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.
NOTES 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.