- 450ml water
- 100g Coconut Sugar
- 45g Cacao powder
- 120g Dark Conscious Chocolate - We used Dark Side 75% and Dark Side 85%
Place the water, coconut sugar and cacao powder in a saucepan and heat until simmering.
Whisk well until all ingredients are fully combined and the sugar is dissolved.
Take off the heat and break up the Dark Chocolate bars, add them in, stir and let cool.
Pour cooled mixture into the tub to the max fill line.
Freeze for 24hours.
Remove from freezer and prepare in the ice cream maker.
Press the 'Sorbet" button and let the magic begin!
Serve and enjoy!
You can always "mix in" extra chocolate chunks for extra crunch or even brownie pieces for the ultimate indulgence.
If the ice cream appears a bit 'powdery' after the first mix, add a little bit of water and press "re spin"