Chocolate sorbet

Chocolate sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

In the Core Ingredients section of this book, I talk about how I don’t think there is a good substitute for fresh milk. I jumped on the whole soy milk bandwagon fifteen-odd years ago and made a soy chocolate gelato. Customers who were lactose intolerant were grateful, but I couldn’t stand the taste and neither could the other customers who weren’t lactose intolerant.

There had to be a better way! I decided to experiment with a chocolate sorbet and it did take me a few attempts to get it right.

It might be hard to believe, but this chocolate sorbet almost rivals our normal chocolate gelato in terms of sales; everyone likes it, not just customers who can’t eat dairy products. It’s popular because you still get that great cocoa hit, but a few seconds later your palate is clean and fresh.

Domestic

Ingredients

Quantity Ingredient
650g water
200g sugar
60g dextrose
25g maltodextrin
5g stabiliser
60g cocoa powder

Method

  1. Mixing

    Put the water in a double boiler over a medium heat.
  2. Put all the powders, including the cocoa powder, in a bowl and mix until combined. When the water hits 40°C, whisk in the powders and bring the mixture up to 85°C, whisking constantly.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into your gelato maker.
  6. Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Mixing

    Put the water in a pasteuriser and select high pasteurisation.
  2. Put all the powders, including the cocoa powder, in a bowl and dry mix. When the water hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the sorbet should be around –11°C to –13°C.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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