on sunday, day 3 of a 5 day quasi-fast that consisted of tea and agave with an occasional tangerine, i decided on a whim to make my guy some chocolate sorbet. it’s about his second favorite thing to eat, rice pudding being way ahead of just about anything else on the planet. i knew i had all the right ingredients on hand – it only takes a few - and that it’d be a pretty simple thing to whip up. my ice cream maker bowl was in the freezer wrapped in a plastic bag and ready to go. and this kind of thing is easy for me to make when i’m not really eating. no strong smells. no onion or garlic. no roasting meat. or even worse, that boiling pasta smell that turns me on…
this is all it is. this and some water. oh and sugar,
which then turns into this… a velvety smooth liquid that gets chilled for a few hours in the fridge.
which then turns into this.
it’s liebovitz’s recipe from ‘the perfect scoop’. after making his salted caramel ice cream, he’s my go to guy for all things frozen. i used what i’d consider to be pretty fine ingredients. the retail value on this quart and a half of sorbet was enough to kinda make me giggle in a wondrous kinda way because i can buy a pretty good rendition for about a fourth of the price. cary said mine was less grainy than our fave market brand ciao bella but after accepting the complement and thinking on it, suddenly i realized why. mine had a ton of fat in it from the cocoa butter in the pralus chocolate bars while ciao bella’s version is 100% fat free using only the dutch processed cocoa powder.
so this sorbet, made with some of the finest chocolate money can buy falls under the category of sheer decadence. it’s holiday sorbet. certainly not yer every day sorbet… nope, this is top notch restaurant sorbet. thomas keller sorbet. yeah thomas, how ya gonna beat this? i can’t imagine one upping this icey confection. for what it is, a plain, pure unadulterated chocolate sorbet, we’ve hit the pinnacle.