Chocolate Ancho Sorbet

This recipe appears in:
Chocolate Sorbet


  • 1 3/4 cups sugar
  • 4 teaspoon ancho powder*, optional
  • 2 cups water
  • 8 ounces (1 3/4 cups) chopped dark chocolate, at least 55%
  • Generous pinch of salt
  • Note: Be SURE to use good quality chocolate. I used Valrhona 72%, but Callebaut also makes good chocolate. Whole Foods usually carries both brands, and I believe they carry the feves (the little discs of chocolate), so that would save yo


  1. 1.

    Place the chopped chocolate and salt in a large bowl; set a strainer over it if you are using the ancho powder.

  2. 2.

    Cook the water, ancho powder, and sugar to boiling; remove it from the heat and let it sit until it stops bubbling.

  3. 3.

    Hoard and enjoy.

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