- 740g Granulated Sugar
- 1,080g Water
- 8g Dextrose
- 8g Glucose Syrup
- 8g Stab 2000
- 1,230g Water
- 300g deZaan True Gold Cocoa Powder
- 1,844g Base Syrup
__FOR BASE: __
- In a bowl, add dextrose, glucose, and stabilizer. Reserve.
- In a pot, add sugar and water. Bring to 45ºC/113ºF.
- Once at 45ºC/113ºF, add in the dextrose mixture. Blend in with an immersion blender.
- Bring to a boil and take off the heat.
- Refer to Sorbet Base below for further instructions.
__FOR SORBET BASE: __
- In a pot add water and cocoa powder. Blend with an immersion blender until combined. Cook to 90ºC/194ºF for approx. 5 minutes.
- Transfer to a heat-proof container.
- Allow it to cool to 45ºC/113ºF.
- Add the base syrup and blend with an immersion blender.
- Rest overnight in the refrigerator.
- Churn to preference.
Note: Before churning, mix the ice cream again with an immersion blender to make sure all is well combined, and nothing has set at the bottom of the container.
- 740g Granulated Sugar
- 1,080g Water
- 8g Dextrose
- 8g Glucose Syrup
- 8g Stab 2000
- 1,230g Water
- 300g deZaan True Dark Cocoa Powder
- 1,844g Base Syrup
__FOR BASE: __
- In a bowl, add dextrose, glucose, and stabilizer. Reserve.
- In a pot, add sugar and water. Bring to 45ºC/113ºF.
- Once at 45ºC/113ºF, add in the dextrose mixture. Blend in with an immersion blender.
- Bring to a boil and take off the heat.
- Refer to Sorbet Base below for further instructions.
__FOR SORBET BASE: __
- In a pot add water and cocoa powder. Blend with an immersion blender until combined. Cook to 90ºC/194ºF for approx. 5 minutes.
- Transfer to a heat-proof container.
- Allow it to cool to 45ºC/113ºF.
- Add the base syrup and blend with an immersion blender.
- Rest overnight in the refrigerator.
- Churn to preference.
Note: Before churning, mix the ice cream again with an immersion blender to make sure all is well combined, and nothing has set at the bottom of the container.
- Once both the ice creams have been churned, add them into the same container swirling them together. Freeze in a low container for scooping purposes.
- Once all the components have been made, start by plating the fresh citrus segments onto the plate.
- Scoop the ice cream and place it at the center of the plate.
- Finish with fresh lime zest over the top.
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