Chocolate Coconut Sorbet

Name: Chocolate Coconut Sorbet
Ingredients: This is another very good and very easy recipe from The Perfect Scoop by David Lebovitz, the highly acclaimed ice cream bible for serious lovers of ice cream, sorbet, granita and all kinds of imaginative and luxurious accoutrements. If you like the c; It's great as is or dressed up in a number of satisfying ways. I’ve garnished this plate with some spiced candied almonds, but you could also embellish with a dab of chocolate sauce or a tiny bit of light caramel or as David points out, it would go; Bench notes:; - For this recipe, you need unsweetened coconut milk, not coconut cream or Coco Lopez, which have a lot of additional sugar. I use Thai Kitchen for its consistent flavor. I’ve tried other brands and they have proven to be really unsuitable. Thai Ki; - Use dark bittersweet chocolate for the best balance of flavor and sweetness.; - For the spiced nuts, I used cinnamon, ginger and cloves but use your own favorite combination or maybe a fresh blend of Chinese five-spice powder.; - In Room for Dessert, David’s first cookbook, he has a version that includes 1 tablespoon of rum instead of the vanilla and only 5 ounces of chocolate. It’s also very good.

Chocolate Coconut Sorbet was pinched from <a href="http://pastrystudio.blogspot.com/2011/04/chocolate-coconut-sorbet.html" target="_blank">pastrystudio.blogspot.com.</a>

INGREDIENTS

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This is another very good and very easy recipe from The Perfect Scoop by David Lebovitz, the highly acclaimed ice cream bible for serious lovers of ice cream, sorbet, granita and all kinds of imaginative and luxurious accoutrements. If you like the c

•

It's great as is or dressed up in a number of satisfying ways. I’ve garnished this plate with some spiced candied almonds, but you could also embellish with a dab of chocolate sauce or a tiny bit of light caramel or as David points out, it would go

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Bench notes:

•

- For this recipe, you need unsweetened coconut milk, not coconut cream or Coco Lopez, which have a lot of additional sugar. I use Thai Kitchen for its consistent flavor. I’ve tried other brands and they have proven to be really unsuitable. Thai Ki

•

- Use dark bittersweet chocolate for the best balance of flavor and sweetness.

•

- For the spiced nuts, I used cinnamon, ginger and cloves but use your own favorite combination or maybe a fresh blend of Chinese five-spice powder.

•

- In Room for Dessert, David’s first cookbook, he has a version that includes 1 tablespoon of rum instead of the vanilla and only 5 ounces of chocolate. It’s also very good.

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