Chocolate Sorbet

Steps

1. Whisk 30 g cocoa powder85 ml cocoa powder⅓ cup unsweetened cocoa powder45 g cocoa powder130 ml cocoa powder½ cup unsweetened cocoa powder, 95 g caster or granulated sugar110 ml caster or granulated sugar½ cup granulated sugar145 g caster or granulated sugar170 ml caster or granulated sugar¾ cup granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
2. Slowly whisk in 320 ml water320 ml water1⅓ cups water480 ml water480 ml water2 cups water until smooth.
3. Bring to a boil over medium heat, whisking. Let it bubble gently for 1 minute.
4. Off the heat, stir in ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract and 30 g dairy-free dark chocolate30 g dairy-free dark chocolate1 oz dairy-free dark chocolate45 g dairy-free dark chocolate45 g dairy-free dark chocolate1½ oz dairy-free dark chocolate. Keep stirring until glossy.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
8. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Serve with fresh raspberries or a pinch of flaky salt.