Dark Chocolate Sorbet

A sorbet with dark chocolate and no dairy for maximum chocolate-iness.

View as PDF Ice Cream Making Tips

Work in progress.

working time:15 min ice cream vegan vegetarian


× pint

Mix Dry Ingredients

Amount Name Note
25 g Sugar white table sugar
50 g Glucose Powder (38 DE)
20 g Dextrose
5 g Inulin
30 g Cocoa Powder unsweetened, dutch process (“processed with alkali”), calculation based on 21 % fat content
1 g Carob Bean Gum also known as locust bean gum
Mix in a bowl.

Add Wet Ingredients

Amount Name Note
330 g Water
20 g Raspberry Syrup
Add and mix until combined.

Heat

Heat on a stove.

Add Chocolate

Amount Name Note
100 g Dark Chocolate ~70% cocoa

All Ingredients

Amount Name Ratio Fat Sugar Water Dry Mass PAC POD Calories / 100 g
1 g Carob Bean Gum 0.17 % 0.01 g 0.00 g 0.00 g 1.00 g 0.3
30 g Cocoa Powder 5.16 % 6.30 g 0.18 g 1.50 g 28.50 g 18.6
100 g Dark Chocolate 17.21 % 43.00 g 28.00 g 2.00 g 98.00 g 98.1
20 g Dextrose 3.44 % 0.00 g 18.40 g 1.60 g 18.40 g 6.5 2.4 12.7
50 g Glucose Powder (38 DE) 8.61 %
5 g Inulin 0.86 % 0.00 g 0.00 g 0.00 g 5.00 g 1.8
20 g Raspberry Syrup 3.44 % 0.00 g 12.80 g 6.00 g 14.00 g 8.7
25 g Sugar 4.30 % 0.00 g 25.00 g 0.00 g 25.00 g 4.3 4.3 17.2
330 g Water 56.80 % 0.00 g 0.00 g 0.0 0.0 0.0
581 g Total 49.31 g
8.49 % 		84.38 g
14.52 % 		11.10 g
1.91 % 		189.90 g
32.69 % 		10.8 6.7 157.4