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Recipe

Brazilian Flair Chocolate Sorbet

August 24, 2016

Simone Biles, Katie Ledecky, Usain Bolt, Michael Phelps. These names should sound familiar - in fact, it’s hard not to hear these names. Plastered on newspapers, praised on TV, these athletes or only a few of the thousands that have gathered in Rio for the 2016 Summer Olympic Games. With the games being held in Rio, Brazil is currently having it’s moment in the spotlight, and since our chocolate is not only sourced from Brazil through direct trade but also contributes to reforestation of the Amazon we thought there was no better time to create a delicious, chocolatey, summertime tribute to Brazil than now.

What makes this sorbet really pop is the Brazilian cachaça we used in the recipe which serves two purposes. First, the liqueur helps create the perfect scoopable texture for sorbet, otherwise it would be rock solid when you take it out of the freezer. Second, the addition of a liqueur is the perfect vehicle for flavor! By adding a liqueur that is coffee or almond based (or in our case, distilled from sugarcane) you can add more depth to the sorbet and really make those fruity, caramel notes in the chocolate shine.

Ingredients:
  • 165g/ 9oz Harper Macaw dark chocolate, we recommend our 75% Atlantic Forest Bar, grated or finely chopped
  • 225g/ 8oz caster sugar, also known as superfine sugar
  • 475ml/ 16 fl oz/ 2 cups water
  • 1 ½ Tablespoons coffee liqueur, vodka, or Cachaça 51 for that true Brazilian vibe

Special Equipment:
  • Ice cream maker
  • Kitchen scale, recommended

Directions:
  • 24 hours before you plan on making the sorbet, place the bowl of your ice cream maker in the freezer.
  • In a medium saucepan whisk together the water and sugar until it dissolves and bring to a boil. Let it boil for about 2 minutes until water and sugar have formed a homogenous, liquid syrup.
  • Slowly pour hot syrup over chopped or grated chocolate and whisk to combine until all the chocolate has melted and the mixture is smooth. If necessary, strain the chocolate mixture through a fine mesh strainer into a bowl to get rid of lumps.
  • Stir in the tablespoon of liqueur of choice and leave the chocolate mixture to cool.
  • Once cool, chill mixture in freezer for a few hours, stirring occasionally, until cold. Or alternatively, refrigerate overnight.
  • When the mixture is adequately chilled and you are ready to make your sorbet, follow the manufacturer’s instructions for your ice cream maker. For a firmer texture, scoop the mixture into an airtight container and freeze for a few hours.
  • For maximum enjoyment, savour each delectable bite while you re-watch your favorite athletes compete for the honor and title of Olympic Champion.

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Pure Brazilian Dark Blend, 80%

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$12.00

Pure Brazilian Dark Blend, 80%

1

$12.00

Pure Brazilian Dark Blend, 80%

1

$12.00

Subtotal

$36.00

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Total

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