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Post by Alan on Feb 9, 2006 18:11:13 GMT -5
Dark Chocolate Sorbet
-Add 2/3 cup sugar to 2 cups water and stir over medium heat until dissolved.
-Add 1 cup sifted unsweetened cocoa powder and whisk until well incorporated.
-Remove the mixture from the heat and add 7 ounces of dark chocolate (55%-75% depending upon taste).
-Stir until melted, and then cool at room temperature.
-Strain liquid through sieve and into ice cream maker.
-Follow the ice cream maker's directions.
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Post by sugaralchemy on May 27, 2006 22:54:29 GMT -5
Wow, you don't joke around when you say "dark chocolate"!
Why do you strain the sorbet in sieve? I would personally tend to incorporate this in some form of a blender, possibly using hot water. I'd even probably want to cook the cocoa powder into the mixture, to ensure maximum smoothness.
Have you ever experimented with different cocoa powders? I have countless types, either low (10-12%) or high (20-22%) fat, natural or alkalized, various roasts, various sources, etc.
How is the finished texture of the product? What happens if you freeze it hard (say, overnight) in your freezer? In a situation like this, it would seem the high levels of cocoa might actually act as a fairly effective stabilizer, but it's not exactly part of a traditional ice cream stabilization system.
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Post by monpetitchoux on May 5, 2009 14:09:49 GMT -5
Hi All, New here. Does anyone know how the crystallisation process is affected in a chocolate and water system (where the water is greater than 25% by weight if the chocolate) at different temperatures? Put more simply, what happens when you introduce water or syrup at different temperatures to chocolate at different temperatures? The answer to this question will help me land a job. So, please, if you can help by sharing your knowledge and/or pointing me in the right direction, I will be grateful.
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Post by holycacao on May 7, 2009 12:01:34 GMT -5
I'm not sure if I understand your question since anything more than 25% water added to chocolate is pretty vague. 25% -50%-75%150%?, the percentage matters because any water that you add to chocolate, after the point of seizing it, can make an emulsion based on the % and how it is incorporated together. Chocolate sorbet is very similar to an emulsion, or ganache, where the fat of the chocolate, as well as the added sugar both slow down crystallization (of ice). Hot chocolate is also a fat and oil emulsion that would fall under the category of over 25% water content. In general the amount of water in chocolate is going to determine how hard or soft the emulsion is. (apologize for oversimplifying this) Can you be more specific as to what you are trying to understand? Jo
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gap
Apprentice
Posts: 390
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Post by gap on May 7, 2009 16:37:38 GMT -5
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zen
Neophyte
Posts: 15
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Post by zen on Jul 13, 2009 21:26:19 GMT -5
Wow sounds delicious!!! will try to make.
Thanks
Zenab
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