Nero Fondente (Dark Chocolate Sorbet)

Scaled yield: 1,099g

• Granulated Sugar (Sucrose) 5.5% of recipe
  60g
• Dextrose 2.4% of recipe
  26g
• Cacao Powder 6.6% of recipe
  72g
• Water 56% of recipe
  615g
• Sorbet Syrup with Locust Bean Gum 17.3% of recipe
  190g
• Coarse Salt 0.2% of recipe
  2g
• Dark Chocolate (100%) 1.8% of recipe
  20g
• Dark Chocolate (85%) 10.2% of recipe
  112g
• Vellutina (Sorbitol) optional 0.2% of recipe
  2g

Process

Method

1. 1

   Whisk together the cacao powder, sugars, and salt. Slowly whisk in the water until smooth.

2. 2

   Heat the mixture over medium heat (about 8–10 minutes), whisking to prevent burning, until the sugars and cacao powder have dissolved and the mixture is steaming but not boiling (around 185°F if checking temperature).

3. 3

   Pour the hot mixture over the chopped 85% and 100% chocolates. Whisk until fully melted and combined.

4. 4

   Whisk first, then add the sorbet syrup. If using, blend in the vellutina with an immersion blender.

   Tip: A countertop blender works well too!

5. 5

   Strain the mixture for a smoother texture (highly recommended), or leave as is if you prefer.

6. 6

   Cool the base for 1–4 hours in the refrigerator.

7. 7

   Pour the mixture into the bowl of the gelato machine and churn the sorbet according to the manufacturer's directions. The sorbet will expand and should spin until thick but still soft enough to scoop into a storage container, about 20 to 30 minutes.

8. 8

   Using a rubber spatula, scoop the sorbet into a storage container.

9. 9

   Press a piece of plastic wrap or parchment paper directly on the surface of the sorbet (optional), seal the container with an airtight lid, and put it in the freezer.

10. 10

    Freeze 1 to 2 hours. When ready, the sorbet should be firm enough to scoop but soft in texture. Italian sorbets are best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

11. 11

    Enjoy the sorbet as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the sorbet to soften outside of the freezer or in your refrigerator before eating.