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Classic recipes

9.2 COCOA NIB GRANITA

Restaurants

Ingredients

150 g Water
720 g Sugar
240 g COCOA NIBS

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Recipe

Heat up the water and infuse the cocoa nibs for 30 minutes.

Sift the mixture through a chinois and correct the weight if necessary.

Add the sugar and heat to 185°F (85°C). Cool to 40°F (4°C). Check the Brix-scale temperature – Make sure your syrup is at 17° Brix.

Pour it out into a flat container and leave it to freeze at 0°F (-18°C), stirring often to make sure ice crystals form.