Frédéric Bau

Chocolate Granita

Preparation info
    • Difficulty

      Easy

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Granitas have an iced, crackly texture, and if you include this as one of the components of your desserts, you will be able to make interesting temperature and textural contrasts.

Ingredients

  • 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa
  • Or 6 ¾ oz. (

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Heat the water, powdered milk, sugar, and honey in a saucepan and leave to simmer for 2 minutes.

Gradually pour one-third of the syrup over the melted chocolate. Using a flexible spatula, mix in energeti