Recipe: Chocolate Hazelnut Sorbet

R/ 250 g Leonidas semisweet chocolate, finely chopped
1 3/4 cups of water
1 cup raw plantation sugar
60ml Hazelnut syrup
Optional: whole or chopped hazelnuts for decoration.

fsa/ 4 servings of Chocolate Hazelnut sorbet

1. Place the chocolate in a double boiler over simmering water. Stir until melted. Remove from the heat and let cool for 10 minutes.
2. Place sugar and water in a saucepan over medium heat and stir until sugar is melted. Stir the chocolate. Remove from heat and let cool to room temperature.
3. Chill in the refrigerator for 30 minutes. Place in an ice cream machine and proceed according to the manufacturer’s instructions.
4. If you don’t have an ice cream machine: place in a metal bowl and freeze. When the mixtre has begun to set, whisk it with an electric beater until creamy. Repeat 3 to 5 more times or until the sorbet is thick and smooth
5. Garnish with hazelnuts and hazelnut syrup.