180g caster sugar
50g Hot Chocolates Extra Brute Cocoa Powder
100g Hot Chocolates milk chocolate buttons

Put 500ml water in a pan and melt the sugar gently stirring constantly. Bring to the boil remove from heat and add the cocoa and chocolate. Using a balloon whisk stir until everything is melted and smooth. Return to the heat and bring to the boil but only just as you see little bubbles appearing on the surface. Immediately remove and place pan in a sink of iced water to cool quickly. If you have an ice cream maker you can now put the mixture in and churn for 20 mins or until set. Otherwise, pour the mixture into a freezer proof container and freeze for 2 hours. Take the container out of the freezer and stir the mixture up until thick and smooth. Return to the freezer. Repeat the process two more times if possible and leave to freeze overnight.

This sorbet was matched with an oaked Chardonnay.

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