Essentials

ICE CREAM

COCOA NIB GRANITA

Restaurants

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 150 g Water
  • 720 g Sugar
  • 240 g COCOA NIBS
Select your mixture’s total weight
For
g

Recipe

Heat up the water and infuse the COCOA NIBS for 30 minutes.

Strain the mixture and correct the weight if necessary.

Add the sugar and heat to 85°C (185°F).

Cool to 4°C (40°F).

Check the Brix-scale temperature to ensure your syrup is at 17° Brix.

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

You will also love

Do you want to delete this creation?

Do you want to delete this step?