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While frozen fruit bars are refreshing on a hot day, sometimes you want a treat with a touch more sophistication. A sweet chocolate shell adds just the right amount of richness to the tart sorbet inside, without the addition of dairy. For truly homemade bars, make your own raspberry sorbet.
Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 61% Cacao Semisweet Chocolate Wafers; they can be found at specialty grocery stores and online.
Game plan: Tempering the chocolate ensures a snappy coating, but for a quicker alternative, dip the ice cream squares in our Chocolate Shell Ice Cream Topping. The chocolate won’t have the same snap, but the flavor will be the same. Double the recipe so that you have plenty of coating to cover all the bars.
In our experience, it’s best to either avoid tempering chocolate on a hot day or work in an air-conditioned space. Chocolate behaves best at a room temperature between the mid-60s and low 70s. Also, chocolate stays in temper for only a short time, so have everything ready to go and work quickly.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...