Sorbetto Di Cioccolatti
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Sorbetto Di Cioccolatti
  Ice cream  
Last updated 6/12/2012 12:59:15 AM. Recipe ID 22180. Report a problem with this recipe.
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      Title: Sorbetto di cioccolatti
 Categories: Toohot
      Yield: 4 Servings
      7 oz Topquality bittersweet
           Chocolate, finely chopped
      2 c  Water
      1 c  Sugar
  Find a medium metal bowl that completely covers the top of a small
  saucepan. Place 3 inches of water in the saucepan and bring to the
  simmer. Turn off the heat. Place cutup chocolate in the bowl and
  place bowl over pan of hot water. Let sit for 2 minutes then stir.
  Chocolate should be completely melted; if not, return to pot of water
  to the simmer, turn it off, and replace the bowl, stirring until it
  is completely melted. Do not let chocolate become too hot. Remove
  bowl from saucepan and let chocolate cool to room temperature. In
  another medium saucepan, combine the 2 cups water and the sugar and
  cook over medium heat until all sugar has dissolved. Remove from the
  heat and let cool to room temperature.
  When both the chocolate and the syrup are at room temperature,
  combine them
  in a large metal bowl. Refrigerate the mixture until completely
  chilled; it should feel cold to the touch. Put into an icecream maker
  and freeze. Scoop out and place in a small container. Chill until
  completely firm. Scoop and serve.
  Yield: 3 cups, about 6 servings

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Recipe ID 22180 (Apr 03, 2005)

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