Bitter Chocolate Sorbet

• 3 cups less 2 tablespoons (690g) water
• 1/4 cup (20g) nonfat milk powder
• 1 1/2 tablespoons (45g) Invert Sugar (page 185)
• 3/4 cup (150g) granulated sugar
• 1/4 cup (25g) unsweetened cocoa powder (preferably Valrhona)
• 3 3/4 ounces (110g) unsweetened chocolate (preferably Valrhona cocoa paste), finely chopped

1. Set up an ice bath in a large bowl.
2. Whisk the water and milk powder together in a saucepan.
3. Place over medium heat and warm to 104F.
4. Whisk in the invert sugar and granulated sugar and warm to 122F.
5. Add the cocoa powder and chocolate and cook, whisking, until the chocolate is melted and smooth and the mixture reaches 180F.
6. Mix thoroughly with an immersion blender and pour into a medium bowl.
7. Set into the ice bath and chill completely, stirring often.
8. Freeze in an ice cream maker.
9. This can take a long time in a home ice cream maker.
10. Pack into a plastic container and freeze for at least 2 hours before serving.

water, nonfat milk, invert sugar, sugar, cocoa, chocolate

Taken from www.epicurious.com/recipes/food/views/bitter-chocolate-sorbet-376875 (may not work)