An other recipe by Italy’s renowned chef Antonio Scaccio:
TUSCAN DARK CHOCOLATE SORBETTO
2 ½ cups water
¾ cup brown sugar
10 ½ ounces Amedei Toscano Black 70%, chopped
Zest of 1 lemon, chopped
1 rounded teaspoon ground ginger
INSTRUCTIONS: Combine the water and sugar in a saucepan and heat until all the sugar melts, but without bringing it to a boil. Melt the chocolate in a double boiler then add to the water mixture.
Let cool in the fridge for at least 3 hours, then stir in the lemon zest and ginger. Put the mixture into an ice cream maker for at least 40 minutes until cold.
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