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.

This is not a usual sorbet: there’s no fruit or juice to be seen. Instead, this recipe wants to put its main ingredient, chocolate, in the center by skipping the dairy for maximum chocolate-iness.

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 with a whisk until combined.

Heat

Heat on a stove until boiling.

Add Chocolate

Amount Name Note
100 g Dark Chocolate ~70% cocoa
Reduce the heat to medium. Add the chocolate to the mixture and keep heating until fully molten.

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 330.00 g 0.00 g 0.0 0.0 0.0
581 g Total 49.31 g
8.49 % 		84.38 g
14.52 % 		341.10 g
58.71 % 		189.90 g
32.69 % 		10.8 6.7 157.4