Cooking tip 1

When you want to make a truly rich chocolate dessert, don’t go for the cream and fat.  Invest in good quality dark chocolate (I use 70% bittersweet Scharffenberger, which I get from my grocery store at a much lower price than you’d think for what you get).  Look for cacao liquor, cocoa butter, and sugar on the ingredients list – there shouldn’t be anything else.  If you’re going for good chocolate flavor, it makes sense to use good chocolate!

On that subject, here is a ridiculously good chocolate sorbet recipe.  So creamy you’d think it was ice cream with a decidedly cream-fatty base.   It’s basically water, sugar, cocoa powder, little salt and vanilla, and a hefty amount of bittersweet dark chocolate.  The hardest part of making this decadence is remembering to put the ice cream maker bowl in the freezer the day before.

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