Chocolate Sorbet in Snap!-ity baskets

Oozy Schmoozy dark chocolate sorbet

I undid the silver and brown wrapper of a bar of Green and Black's Organic dark chocolate recently and chanced upon this gem of a recipe. I can't even remember what my original intention for the chocolate was.I switched my plans to sorbet immediately.

I've decided that chocolate and sorbet are better  friends than chocolate and ice- cream. This is because dairy is an over-bearing character at times, hiding the best of chocolate's tasty traits away. We can't have that.

Of course the hazard involved in preparing a recipe from a wrapper is that someone will find the paper later, and, wondering why Carina is littering in the kitchen, will dispose of it. Of course, a guest asked for the recipe to be passed on.. and on discovering it's absence my mind immediately flew to a scene in film Charlie and the Chocolate factory (adapted from Roald Dahl's fabulous book). That horrible girl Veruca Salt's father orders his whole factory of nut workers to engage in opening chocolate bars in the search for a golden ticket. My imagination exploded with images of supermarkets selling out of Chocolate bars at an alarming rate as we all searched for the the golden recipe.. a fantastic chocolate frenzy would ensue of, course.

Then my imagination calmed down, rid itself of chocolate fountains and silvery- fireworks and sensibly googled Green and Blacks, who thankfully have their recipes online.. We were saved from having to buy a million more chocolate bars. Dammit.


Chocolate sorbet recipe by Green and Blacks

I used the coffee- flavoured dark chocolate for my sorbet- its gives a beautifully bitter clean chocolate taste.

Any dessert that has snap in it, is a winner for Mrs X. I adapted this recipe from a clever little book called Smart Food.

• 50g butter
• 50g castor sugar
• 50g golden syrup
• 50g flour
• 30g crystallised ginger
• 30g shelled pistachios, chopped
• 20g dried sour cherries, chopped

1. Preheat oven to 180C
2. Place the butter, castor sugar and syrup in a saucepan and melt over low heat, stirring every once in a while.
3. Remove from the heat and tip in the flour, mix to combine. Add the remaining ingredients. 
4. Allow to cool down- the mixture will thicken. Roll big- marble sized balls and place them (well- spaced apart) on a silicone baking mat on a baking tray. Bake for about 7-9 minutes, watching carefully to see that they don't burn. 
5. Remove tray from oven and allow to cool for a minute. Lift and place each biscuit over an up- ended dariole mould (or a ramekin, teacup, whatever) and allow to cool. 
6. Remove the baskets and store away from hungry eyes until dinner time. You can use different fruits, nuts and bits in the recipe- but I really loved the ginger. It gives zing. 

oooh. Yes! 

I actually ended up serving the chocolate sorbet next to Gordon Ramsay's Green Apple Sorbet- which is truly yummy (and better than his green apple bavarois and dried apple rings which were bulls#*t, as he would say).