Dark chocolate sorbet

560 grams	water
200 grams	sugar
3 grams	salt
75 grams	cacao powder
170 grams	dark chocolate

Pour the water into a saucepan together with the sugar, the salt and the cacao powder. Now mix it well and then while stirring bring it to a boil for 2 minutes. Then turn off the heat and add the dark chocolate. Mix it well till the chocolate is dissolved and then use a hand blender to emulsify the ice cream base. Now pour it into a bowl, cover it with foil and let it set in your fridge for at least 6 hours. Once set pour it into an ice cream machine and turn it into a beautiful sorbet! The sorbet is super stable and also works great in a paco jet.

Recipe used in rhubarb & chocolate dessert