Makes: 850ml
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75g caster sugar
75g liquid glucose
500ml water
200g dark chocolate (with about 70% cocoa solids)
METHOD
Put the sugar, liquid glucose and water into a heavy-based pan and bring to the boil, stirring until the sugar has dissolved. Leave the sugar syrup to boil for a few minutes. Meanwhile, roughly chop the dark chocolate and place in a heatproof bowl. Pour the hot syrup over the chopped chocolate, stirring until the chocolate has melted and the mixture is smooth.
Leave to cool completely before transferring the mixture to the bowl of an ice-cream machine. Churn until the sorbet is softly set. Scrape the sorbet into a freezer proof container, cover and freeze for at least 4 hours or until firm.
Recipes & images taken from Social Sweets by Jason Atherton, published by Bloomsbury, $39.
