Chocolate Sorbet by Analiese Gregory

Chocolate sorbet by Analiese Gregory

Analiese Gregory is a chef based in Tasmania. She has cooked at Franklin, Quay and the Ledbury.

“Here is a chocolate sorbet recipe developed for Peter Gilmore when I worked at Quay. It really highlights the nuances of high-quality chocolate and has an insane mouthfeel. Plus, it's accidentally vegan, which is sometimes useful. I've also made variations replacing the water with cherry juice in Tasmania or with coconut water in NSW. Feel free to play around.”

Ingredients

222g water
30g Drinking Chocolate 60%
72g sugar
70g Ecuador 70% Buttons
1 pinch salt

Method

1. Bring the water, drinking chocolate and sugar to a simmer, stirring to dissolve.

2. Take off the heat and cool slightly. Add the chocolate and salt, and blend with a stick or upright blender until well incorporated.

3. Chill thoroughly, then churn in an ice cream machine or a Pacojet container.

To serve
With a warm spoon, scoop the sorbet and pair with a garnish of your choice. Options include cultured cream, olive oil, argan oil, whipped salted caramel or capers. Not all at the same time.

Cooking Chocolate

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