ICE CREAM

5.2
COCOA NIB GRANITA

Restaurants

Ingredients

  • 150 g Water
  • 720 g Sugar
  • 240 g COCOA NIBS
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For
g

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.