Sorbet · Cacao · Nº 75
Dark Chocolate
Sorbetto al cacao
With no milk in the way, the chocolate speaks plainly — cocoa depth first, then its quieter fruit and smoke. Water, sugar and two forms of cacao are all it takes.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sucrose, dextrose, cocoa powder and stabilizer together until evenly blended.
Warm the water to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 201 °F (94 °C) - hotter than a usual sorbet, which is what opens up the cocoa. Off the heat, keep stirring for 30 seconds.
Put the chocolate and invert sugar in a tall heatproof container, pour the hot base over them, wait 1 minute, then use an immersion blender until the chocolate is fully melted and the emulsion is glossy. Cool the liquid base over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
If the chilled base has thickened unevenly or separated, use an immersion blender for about 10 seconds to restore a pourable, uniform emulsion.
Pour the cold mixture into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished frozen dessert to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
