Cooking Lesson #112 Chocolate Sorbet

Chocolate Sorbet

How you doin’? It’s coming on the end of summer and it’s time to cool off a bit with a bowl of chocolate sorbet and berries.
 
What is a sorbet? Sorbet is typically a fruit ice made with water, sugar, and fruit purée. It is the perfect showcase for chocolate, as well. You'd never guess this rich, creamy, frozen dessert is dairy-free (not to be confused with American sherbet that may be made with traces of dairy). Chocolate sorbet is a dessert every cook should have in their recipe file. It is easy (time consuming, when you add the time for freezing) to prepare and irresistibly creamy. But most of all, it’s extremely versatile because it pairs beautifully with almost any fresh summer fruit.
 
It is believed that sorbets originated in ancient Persia. Originally, sorbets were made from dried fruit and flowers mixed with sugar—lemons, roses and violets were favorites (not chocolate because they hadn’t brought cocoa back from the new world yet). As early as 1670, Café Procope opened in Paris and began selling sorbets.
                                                               Bittersweet Chocolate Sorbet
Prep time:  30 minutes
Cook time:  15 minutes
Chill time:  1 to 6 hours
Freeze time:  20 minutes
Yield:  4 servings
 
Ingredients
2 cups water
1/2 cup granulated sugar
1/2 cup honey or corn syrup
3 ounces bittersweet chocolate, chopped
2/3 cup Dutch-processed (alkalized) unsweetened cocoa powder (I prefer Guittard Dark Cocoa)
1-1/2 teaspoons pure vanilla extract
 
Garnish: 2 cups fresh berries (if using strawberries, hull and quarter) fresh mint
Optional accompaniments: Angel food or pound cake.
 
Directions

1. Combine water, sugar and honey or corn syrup in a heavy-bottomed, medium saucepan. Whisk to combine and bring to boil on medium-high heat, stirring frequently. When sugar dissolves, remove from heat and add chopped chocolate; whisk until chocolate melts and mixture is smooth.
2. Place cocoa in sieve and shake to sift into medium bowl. Whisk in chocolate-sugar mixture a little at a time.
3. Whisk in vanilla extract.
4. Cool to room temperature. Cover with plastic wrap, pressing the wrap onto surface of chocolate mixture. Chill (in the refrigerator) at least 1 hour or up to 6 hours.
5. Whisk the mixture and process in ice cream machine according to manufacturer’s instructions.
6. Transfer to a plastic bowl with a lid; cover surface with plastic wrap. Cover container with lid and freeze to harden for several hours.
7. Place in refrigerator for 15 minutes before serving for easier scooping.
8. Scoop into small bowls and spoon berries around the edge of the scoop.
9. Serve and savor!

ChefSecret: 

• Dutched cocoa power is just the opposite of natural cocoa—it is heavily alkalized (processed) which makes it so dark. The darker the cocoa the less intense the chocolate flavor. That’s why, in this recipe, it is enriched with 3-ounces of bitter-sweet chocolate.
• When buying berries for making sorbets, select those that are brightly colored, ripe—without soft spots, discoloration or mold. Refrigerate, dry and unwashed, on a shallow pan lined with paper towels. Rinse briefly with cold water just before use.

Covid-19 Quip of the Day: "If I had only known in March it would be my last time in a restaurant, I would have ordered dessert.”
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