Last weekend I used the incredible chocolate I bought in New York at the Amedei Boutique to make a recipe that they featured on their Facebook Page. The recipe title immediately caught my eye  – Chocolate Sorbet. I am a big fan of sorbet as I find it wonderfully refreshing and a perfect end to a meal.  I have made palate-cleansing fruit flavors like mango and lemon and once had a basil sorbet at an unforgettable rehearsal dinner.  But chocolate?!?!  It sounded too good to be true.

I dragged the ice cream maker out of the pantry and prepped for something that I thought was going to be elaborate and complicated.  Instead, the whole process was so easy.  And yes, there are only 4 ingredients (a perfect Italian dish as all my faithful readers know).   Of course, the cooling both in the fridge and then in the ice cream maker takes some time but the result is this incredible combination of refreshing and decadent.

Here is the recipe – another receipe by Italy’s renowned chef, Antonio Scaccio. 

Tastefully yours, Ashley

Tuscan Dark Chocolate Sorbetto

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 2 ½ cups Water
 ¾ cup Brown sugar(please note that the brown sugar translation is inaccurate - you should use sugar in the raw)
 10 ½ oz Amedei Toscano Black 70% chocolate, chopped
 Zest of 1 lemon, chopped
 1 tsp Ground ginger

1

Combine the water and sugar in a saucepan and heat until all the sugar melts, but without bringing it to a boil.

2

Melt the chocolate in a double boiler then add to the water mixture.

3

Let cool in the fridge for at least 3 hours, then stir in the lemon zest and ginger.

4

Put the mixture into an ice cream maker for at least 40 minutes until cold. 

Ingredients

 2 ½ cups Water
 ¾ cup Brown sugar(please note that the brown sugar translation is inaccurate - you should use sugar in the raw)
 10 ½ oz Amedei Toscano Black 70% chocolate, chopped
 Zest of 1 lemon, chopped
 1 tsp Ground ginger

Directions

1

Combine the water and sugar in a saucepan and heat until all the sugar melts, but without bringing it to a boil.

2

Melt the chocolate in a double boiler then add to the water mixture.

3

Let cool in the fridge for at least 3 hours, then stir in the lemon zest and ginger.

4

Put the mixture into an ice cream maker for at least 40 minutes until cold. 

© L'Esperta, 2019
Tuscan Dark Chocolate Sorbetto

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