CHOCOLATE CACAO SORBET
chocolate cacao sorbet
¾ cup (135g) rapadura sugar
3 cups (750ml) water
100g 70% dark chocolate, chopped ⅓ cup (35g) cacao powder 1 tablespoon vanilla bean paste Place the sugar, water, chocolate, cacao and vanilla in a medium saucepan over medium heat. Cook, stirring, until the mixture has melted and is smooth. Set aside for 1 hour to cool. Pour the mixture into a large zip-lock bag, pressing out as much air as possible, and seal. Lay the bag flat on a tray and place in the freezer for 4 hours or until frozen.
Remove from the freezer and, using your hands, bend the bag to break up the mixture into small pieces. Transfer the mixture to a food processor and process until smooth, scraping down the sides as necessary. Spoon into a 2-litre- capacity loaf tin and freeze for 2–3 hours or until set. Serve. SERVES 6–8.