I made a chocolate sorbet from this recipe https://www.kingarthurbaking.com/recipes/dark-chocolate-sorbet-recipe and while it was good, it was a little grainy, and had lots of small undissolved cocoa or chocolate bits through it. I've never seen any kind of recipe where you melt chocolate in water directly (though plenty with milk), but a quick search suggests it's a thing as long as there's enough water.
Any suggestions on how to improve it, or other recipes for a dark chocolate sorbet?
by askvictor
3 Comments
Immersion blender. You could also pre-melt the chocolate eg in a microwave.
You were using proper chocolate (couverture), weren’t you?
[https://jhermann.github.io/ice-creamery/C/Cacao%20Noir%20%28Deluxe%29/](https://jhermann.github.io/ice-creamery/C/Cacao%20Noir%20%28Deluxe%29/)
I see no reason to *boil* chocolate.
[David Lebovitz’s Chocolate Sorbet](https://food52.com/recipes/17877-david-lebovitz-s-chocolate-sorbet)
I’ve only made it once, but don’t think I had the issues you described.