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Premium French chocolate — ganache, truffles, professional pastry
Green plum syrup — tea, cooking sweetener, digestive, salad dressing
Rich demerara sugar syrup — old fashioned, tiki, dark spirit cocktails
Dark dried poblano — chocolate notes, essential for mole poblano
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium French chocolate — ganache, truffles, professional pastry
Green plum syrup — tea, cooking sweetener, digestive, salad dressing
Rich demerara sugar syrup — old fashioned, tiki, dark spirit cocktails
Dark dried poblano — chocolate notes, essential for mole poblano
Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
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combine 3 1/4 cups water, the honey or corn syrup and the sugar in a saucepan and bring to a boil. stir with a rubber spatula until sugar is completely dissolved and remove from heat. meanwhile, place chocolate and tea bag in a medium-size bowl. pour on hot water mixture and let stand for 5 minutes. remove tea bag. add peppermint extract. using a hand blender, blend mixture until smooth, 1 to 2 minutes. stir bottom of bowl with a rubber spatula to make sure mixture is well combined, and blend again if necessary. the chocolate will separate to an extent when chilled, but you will be blending it again. cover bowl and refrigerate for at least 12 hours. place a 1-quart container (or slightly larger) in the freezer. remove sorbet mixture from refrigerator and blend again until smooth. the chocolate that has slightly solidified on top will be reincorporated. freeze in an ice cream maker following manufacturers directions. transfer to the chilled container. cover and place in freezer for 2 hours or longer. allow sorbet to soften in refrigerator for 1 hour before serving.