Chocolate sorbet, first and foremost, should be, well chocolaty.
If you’re the type who likes your sweets, sweet and your savory, savory, don’t be afraid of the combination in this chocolate sorbet. The gochujang paste might be a scary proposition on its own, but combined with chocolate and additionally, blood orange juice, might be altogether a very different story.
I’m the type of guy (in my LL Cool J voice) that likes gourmet craft ice cream, particularly those that combine the oddest and unlikeliest of ingredients. Gochujang is a fermented red chili paste unique to Korean cuisine. It’s currently one of the hot, IT flavors, so popular now you can find it in non-Asian markets. Flavor-wise it has savory, sweet, and spicy nodes which makes it great in sauces and a great pairing agent.
Chocolate is my goto flavor for my sweet cravings fix. The darker the better for me. I initially decided to add Gochujang to the sorbet to show my daughter the merits of good Korean food and flavors. She had once been onboard but one trip to the Korean Food market near our house in Chicago changed things. I think it was the raw chicken feet that turned her away. But anyway, I decided to make the gochujang a surprise ingredient in this chocolate sorbet. The blood orange inspiration is strictly because I had just watched the movie “Juice” starring Tupac and Omar Epps and simply felt like juice needed to be in the recipe, so why not blood orange juice!
The flavors meld quite well. The chocolate is the base and is a strong rich chocolate flavor. I recommend a d=very dark chocolate no less than 70% cacao as this ensures a dark color and the absence of dairy. You get a hint of citrus from the blood orange and a surprisingly cool heat from the gochujang paste. Though it’s somewhat spicy it’s more the sensation of peppermint vs. an actual chili. The addition of tequila adds to the texture by ensuring a soft sorbet vs. those that over-freeze into a hard crystal-like texture.
Dope beats, fresh eats. Enjoy!
dark chocolate sorbet w/ gochujang chilis and blood orangePrint
- 1 cup sugar
- 2/3 cup cocoa powder
- pinch of salt
- 1 medium blood orange
- 1 3-4 oz intense dark chocolate bar at least 70% cacao
- 2 cups water
- 2 teaspoons gochujang chili paste
- 1 shot of tequila
- Combine the sugar, cocoa, salt, juice from half the blood orange, chili paste, chocolate bar broken into pieces, and water in a saucepan set over medium heat.
- Bring the mixture to a boil and cook, stirring frequently, until the chocolate pieces and sugar are dissolved.
- Remove from the heat, and stir in the tequila. Transfer the mixture to a heatproof bowl, and refrigerate until thoroughly chilled; overnight is best.
- Freeze the mixture in your ice cream maker, according to the manufacturer's instructions. It'll remain quite soft; freeze for several hours before serving, to firm up.