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Sorbet made with 73% Bolivia dark chocolate with a colourful raspberry stracciatella
Salvatore Toma
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Components
1. Bolivian sorbet
| 572 g | Water |
| 3 g | Neutro |
| 1 g | Salt |
| 190 g | Bolivia Dark Chocolate |
| 40 g | Cocoa 22/24 |
| 118,9 g | Sugar |
| 36,7 g | Dry glucose |
| 38,5 g | Dextrose |
| 7 g | Inverted Sugar |
Mix all the powders well. Add the powders to the hot liquids and pasteurise at a temperature of 85°C. Add the chocolate while the mixture is cooling. Leave to cure and thicken.
2. Raspberry Stracciatella
| 850 g | Raspberry Chunks |
| 100 g | Cocoa butter drops |
| 50 g | Sunflower oil |
| q.b. | Dehydrated Raspberries |
Temper the chocolate nuances and add the tempered cocoa butter. Add sunflower oil. Decorate according to the design.
Products in this recipe
-
Cocoa butterCocoa butter drops
First press cocoa butter, obtained through the extraction of premium quality cocoa and deodorised.Go to product -
Chocolate nuances chunks
Raspberry Chunks
White chocolate chunks with raspberry, for use in baking but perfect for many other applications. Unique for shape, structure and taste.Cocoa
butter20%Total
fat26%Go to product -
Dark chocolateSingle origin
Bolivia Dark Chocolate
Dark chocolate that has its roots in the cocoa cultivated in the north of Bolivia, in the valleys of Alto Beni.FluidityCocoa
(min)73%Cocoa
butter44%Go to product -
Cocoa powder
Cocoa 22/24
Cocoa powder, moderately alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product
