Duo Cocoa Sorbet With Summer Citrus

__FOR BASE: __

1. In a bowl, add dextrose, glucose, and stabilizer. Reserve.
2. In a pot, add sugar and water. Bring to 45ºC/113ºF.
3. Once at 45ºC/113ºF, add in the dextrose mixture. Blend in with an immersion blender.
4. Bring to a boil and take off the heat.
5. Refer to Sorbet Base below for further instructions.

__FOR SORBET BASE: __

1. In a pot add water and cocoa powder. Blend with an immersion blender until combined. Cook to 90ºC/194ºF for approx. 5 minutes.
2. Transfer to a heat-proof container.
3. Allow it to cool to 45ºC/113ºF.
4. Add the base syrup and blend with an immersion blender.
5. Rest overnight in the refrigerator.
6. 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.

1. 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.
2. Once all the components have been made, start by plating the fresh citrus segments onto the plate.
3. Scoop the ice cream and place it at the center of the plate.
4. Finish with fresh lime zest over the top.