Tangerine Chocolate Sorbet
2011-11-19
Chris Shenton

The fruit pulp comes from La Fe brand and is relatively inexpensive
and good quality; there are many flavors available. The package was
labeled Mandarina (Tangerine).

I used Corn Syrup in place of some Sugar to try and give a smoother,
less grainy texture.

I tried grating and chopping Mexican chocolate (which contains
cinnamon and sugar and has a crunch) but it turned to sand; this would
have made the sorbet murky. I used Valrhona "Les Feves" Grand Cru
Guanaja 70% Cocoa, but even that grated too fine on a coarse grater. I
ended up chopping it with a chef's knife, then using a sieve to remove
the chocolate dust and sand, the fines. Not ideal but I don't know how
else to do it; soften it a bit first? My chocolate came in lozenges so
grating it isn't very practical anyway.

I don't heat the fruits so they retain their aromatics. The Chocolate
goes in right at the end to reduce smearing and murkiness.

The quantities here make 2 1/2 Cup liquid which fits comfortably in
our cheap little 1.5 quart Deni 5100 ice cream chiller/churner.

1/2     C       Water
1/4     C       Sugar
1       Tbs     Corn Syrup
1       pinch   Salt

14      ounce   Mandarina/Tangerine Pulp (La Fe brand)
2 1/2   Tbs     Lemon Juice (one lemon)
1       Tbs     Triple Sec
1       whole   Orange, fine Zest only

2.4     ounce   Finely chopped or medium grated Chocolate (fines removed)


Heat the Water and dissolve Sugar, Corn Syrup, Salt.

Pour over the frozen Tangerine Pulp, Lemon Juice, Triple Sec, Orange
Zest. Stir or immersion blend to combine thoroughly. Chill well
overnight.

Pour into ice cream churner and process about 10 minutes. Add the
Chocolate and churn another 10 minutes.  Pour into freezer safe tub,
cover with cling film and lid, and freeze overnight.

Soften a little in the fridge before serving to improve texture.

2011-11-23 Intense orangey, good. The chocolate melts and lingers on
the palate. Needs to soften a bit in the fridge before serving to
determine if it's got a good softness, and if corn syrup prevented
grainy texture.

2011-11-25 Intense orange/tangerine flavor. Chocolate was pleasant but
only appeared in the finish. Could be a little softer and smoother,
bump up the syrup a bit.