A recipe for Allium's 32-calorie dark chocolate sorbet | Bleader

A recipe for Allium's 32-calorie dark chocolate sorbet

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Thats chocolate sorbet lurking in the background.
  • That's chocolate sorbet lurking in the background at right.
If you don't have $35 to plunk down for Allium chef Kevin Hickey's 500-calorie, three-course "brown bag lunch," one of our what-the-hell Best of Chicago picks, you can still make the sorbet that started it all. After the jump: pastry chef Scott Gerken's recipe for the confection, which weighs in at about 32 calories per scoop.

99 Percent Chocolate Sorbet

1 lb, 2 oz sugar
5 1/2 c water
5 oz 99 percent chocolate (Lindt makes one), finely chopped
5 oz dark cocoa powder
1 T dark rum
Pinch of salt

Combine sugar, water, and salt in a sauce pan. Heat and pour into a mixing bowl over the chocolate and cocoa powder. Whisk till the chocolate is melted and the mixture smooth, then add the rum. Cool, pour into a home ice cream maker, and freeze.

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