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Chimelb 65% dark chocolate sorbet; intense and lingering in flavour
Salvatore Toma
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Components
1. Chimelb 65% Chocolate Sorbet
| 2548 g | Water |
| 16 g | Neutro |
| 4 g | Salt |
| 640 g | Chimelb Dark Chocolate |
| 160 g | Cocoa 10/12 Low-fat |
| 364 g | Sugar |
| 176 g | Dry glucose |
| 92 g | Dextrose |
Pasteurise at a temperature of 85°C. Leave to cure and thicken.
Products in this recipe
-
Cocoa powderCocoa 10/12 Low-fat
Low fat cocoa powder, heavily alkalised, with 10/12% cocoa butter content and with a dark ruddy-brown colour.Go to product -
Dark chocolateGrand cru
Chimelb Dark Chocolate
From a Guatemalan plantation that knows no equals, a chocolate with an intense and persistent flavour, highly aromatic.FluidityCocoa
(min)65%Cocoa
butter40%Go to product
