Ingredients
200 grams unsweetened chocolate 55% cacao, broken into small pieces
1/2 cup sugar
1 cup water
1 cup milk
shredded coconut
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Compressor-free churner for gelato, sorbet, frozen yogurt
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Mix chocolate, sugar, water and milk in a saucepan. Bring to boil and reduce heat immediately. Simmer over medium heat for 2-3 minutes. Remove from heat and let mixture cool. To process in an ice cream maker, refrigerate mixture until very cold, at least 3 hours. Place mixture in ice cream maker canister and follow manufacturer's instructions. Remove from machine about 5-10 minutes before serving. To process without ice cream maker, pour mixture into a metal or ceramic bowl and freeze. Stir with a fork every 30 minutes to break up ice crystals, until mixture is frozen. For the toasted coconut, toast shredded coconut in a dry skillet until golden brown, stirring constantly. Serve ice cream sprinkled with toasted coconut.