Italy’s renowned chef Antonio Scaccio chose Amedei chocolate to create two fabulously unique chocolate sorbetti.
ORANGE-CARDAMOM CHOCOLATE SORBETTO
2 ½ cups water
5 tablespoons agave syrup
¼ cup candied orange peel
10 ½ ounces Amedei Chuao dark chocolate, chopped
2 to 3 whole cardamom seeds
INSTRUCTIONS: Combine the water, agave syrup and candied orange peel in a blender and pulse until well combined. Put the mixture in a saucepan and heat on low until just lukewarm. Melt the chocolate in a double boiler and then add to the water and stir well to combine.
Remove the seeds and skins from the cardamom and grind them in a mortar; add to the chocolate mixture. Let cool in the fridge for a few hours and then put the mixture in an ice cream maker for about 40 minutes, until cold. You can serve the sorbetto topped with grated Amedei chocolate, if you like.
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