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The Food of Gods

Sorbet ice cream, fruit and pure chocolate base. This recipe is from the book ‘Glacerie.’ by Master Pastry Chef Hidde de Brabander.

Ingredients

285gWater
50gCallebaut cocoa nibs
400gcacao juice
35gglucose syrup
150gGranulated sugar
5gcold preparation thickener
125gCallebaut dark chocolate Ecuador 70.4%

Preparation

  1. Heat the water to 50°C. Remove the pan from the heat, add the cacao nibs, and let infuse for about 1 hour.
  2. Strain the water, stir in the cacao juice and glucose syrup, and reheat to 50°C. Mix the granulated sugar with the thickener.
  3. Remove the pan from the heat and add the sugar mixture and dark chocolate to the water mixture. Blend smooth with an immersion blender. Quickly cool the ice mix down to 4°C and let it mature in the fridge for at least 3 hours.
  4. Churn the ice mix into ice cream and sprinkle with the cacao nibs.