Tuesday, July 26, 2011

Dark Chocolate "Sorbet"




This week’s Tuesdays with Dorie’s selection was Dark Chocolate Sorbet (p.431) from Baking: From My Home to Yours – perfect on a hot summer’s day.  The “sorbet” is creamy, rich, bittersweet decadence - like a frozen pudding or slightly liquid chocolate ganache.


While the title of the recipe calls this frozen treat a sorbet that is a misnomer because this dessert contains milk.  But it’s not really an ice cream because there is no cream.  It is however, extremely decadent – because unlike many chocolate sorbets (and many ice creams!) which rely heavily on cocoa powder for their flavor – this recipe uses only solid chocolate.  So you have a very thick, very rich, eat it in super small quantities and feel satisfied frozen dessert.  That’s a tall order with only four ingredients: milk, water, chocolate, and sugar.

This recipe calls for bittersweet chocolate (and the bar type is what you should be using here, not chocolate chips which have some stabilizers in them and therefore don’t melt as smoothly) – and I used Callebut’s Bittersweet chocolate, which is very high in cocoa solids.  It’s very intense flavor-wise and quite expensive – another reason why this sorbet should only be made in small batches!  A recipe like this would be way too expensive to do for a commercial operation or even a big party probably.  


This recipe is also unusual in that the whole recipe gets boiled!  For 5 minutes!  Most ice cream recipes are more exact and usually call for taking a temperature reading, not a time reading.  But hey – it worked, and it worked well!   After the boiling process the ganache/pudding/sorbet base needed to be poured into a heat proof container and chilled in the refrigerator for a couple of hours as it was basically molten lava.   


Spinning it in the ice cream machine resulted in a barely frozen base – which was quite a pain to scrape out into another container to freeze for a few more hours.  This extra freezing time was definitely necessary however, as even when frozen solid this sorbet defrosts quite quickly and will melt in a blink of an eye. 


This Dark Chocolate Sorbet is a decadent treat that I’m happy to have learned – but it’s only going to be consumed in small quantities and on special occasions in my household.  I topped the sorbet with some toasted coconut and found that the sweetness and crunch really helped cut through some of the thickness and bittersweet richness of the sorbet.  I bet nuts would be a lovely addition too.

If you’d like to try the recipe please pick up Baking: From My Home to Yours or visit Steph’s website A Whisk and a Spoon for the full recipe.

3 comments:

  1. what beautiful photos of beautiful sorbet! It looks delicious.

    ReplyDelete
  2. Love the addition of the toasted coconut on top. Chocolate and coconut = Perfection! It did melt quickly, but not quickly enough to survive the assault of the spoon. LOL

    ReplyDelete
  3. your right-- it is like frozen pudding. i'm wondering if maybe boiling it less would give a firmer end result? i may try that sometime. mine was melty, too, but still delicious and intense. thanks for making it along with me!

    ReplyDelete