Chocolate Sorbet

Recipe by: Pastry Chef Michael Gabriel , Aureole Restaurant
Serving Size: 3-5
Yield: 2.5 cups


7 oz. of HVC (either white or dark)
1/3 cup of glucose
1 cup of warm water

Melt chocolate and glucose in double boiler. Whisk in water, and let cool. Freeze in ice cream machine.

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