Sorbet with Original Beans Cusco 65% Dark

Ingredients

  • 500 ml water
  • 125 g sugar
  • 50 g glucose
  • 200 g Original Beans Cusco 65% Dark couvertures
  • A pinch of stabilizer, for example Pectagel Rose by Louis François

Kitchen appliances needed: Ice cream maker

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Cusco 65%

Preparation

1.

Mix some sugar with the stabilizer.

2.

Bring the water, sugar, and glucose to a boil.

3.

Pour the mixture over the chocolate and mix.

4.

Finally, let it mature for 12 hours and then freeze in the ice cream maker.

SABRINA SCHANZ
Pastry Chef & Sales Representative DACH

"A commitment to our nature: that's what Original Beans means to me."
"Making a promise to preserve what we can on our planet. Supporting every single project when I process our origins and feeling the love for our farmers' work. And I'm proud to be able to share knowledge and these incredibly complex, organic derivations with our community. I see us as cocoa activists who never give up on striving for quality and respect."

Sabrina has been at Original Beans since 2021. Before that, she gained experience, as she says, with great chefs, including Tim Raue, Christian Lohse, Matthias Diether, and most recently at The Ritz-Carlton Hotel Berlin as Executive Pastry Chef. At the age of 17, she tumbled into a world that brings so much fun and passion to this day.

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