This is ridiculously easy to prepare, make, and eat. Surprisingly creamy and smooth considering there is no milk or cream element to this, hence why it’s a sorbet.

I made a batch of Homemade Honeycomb and smashed some pieces over the top for decoration along with some pomegranate jewels

DARK CHOCOLATE – You wouldn’t want to eat it in one sitting obviously but just to show you, based on 70-85% cocoa; 100g dark chocolate contains the following percentages of your recommended daily intake; 67% iron, 58% magnesium, 89% copper (great for immune system), 98% manganese, along with potassium, phosphorous, zinc, and selenium.

Ingredients.

200g caster sugar

80g cocoa (I used Bournville)

175g dark chocolate (blitzed or bashed into small pieces)

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1 tsp vanilla extract

530ml water

Method.

  1. Mix the sugar, cocoa and just 375ml of the water in a large saucepan and bring to the boil. Stirring frequently while you continue to boil it for a minute.
  2. Take off the heat and stir in the blitzed chocolate and vanilla and remaining 180ml of water.
  3. At this point you could now either use an electric whisk or pour into a blender to smooth the mixture for 30 seconds.
  4. Pour into a container and chill thoroughly.
  5. Once chilled, follow your ice cream machine’s manufacturer instructions to making the sorbet. I used a Magimix Le Glacier which churned the sorbet for 30 minutes.
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