Cocoa Sorbet

Recipe by François Galtier



Premix the sugar with the stabilisator and the cocoa powder. Warm up the water and the glucose syrup to 40°C before adding the powders. When the temperature exceeds 70°C, cool down in the refrigerator for 24 hours so the stabilisator can work into the recipe. Pour into the ice cream machine to get your final sorbet. Store in the freezer.

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Chef's Tip

You can very easily flavour the sorbet by adding an infusion to the water (such as vanilla, coffee, tea, or aromatic herbs). Make the infusion in pure water and scale the water again afterwards to obtain the right quantity