Chocolate-Dipped Raspberry Sorbet Bars
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.
Special equipment: For coating the bars in chocolate, you’ll need a kitchen scale and a chocolate thermometer such as CDN’s.
What to buy: 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 or E. Guittard 72% Cacao Bittersweet Chocolate Wafers, which can be found at specialty grocery stores or online.
Game plan: Tempering the chocolate ensures a snappy coating, but for a quicker alternative, dip the sorbet 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.
See more recipes for homemade ice cream bars
- 2 pints (4 cups) raspberry sorbet, softened until just spreadable but not melted
- 2 pounds bittersweet or semisweet couverture or coarsely chopped bittersweet or semisweet chocolate
- 1Line a 9-by-9-inch baking pan with plastic wrap, overlapping as needed to completely cover the bottom and sides and leaving at least a 5-inch overhang. (If possible, use a pan that does not have sloping sides.)
- 2Drop the sorbet in large dollops into the pan and spread to the edges with a rubber spatula. Cover with the overhanging plastic wrap and press on the surface of the sorbet with the bottom of a measuring cup until it’s packed into a smooth, even layer. Freeze until solid, at least 3 hours.
- 3Meanwhile, line 2 baking sheets with parchment or waxed paper. Tape each corner of the paper down and place the baking sheets in the freezer.
- 4When the sorbet is solid, remove the pan and 1 baking sheet from the freezer. Grasping the plastic wrap, pull the sorbet slab out of the pan and place it on a cutting board. Remove and discard the plastic wrap. Slice the slab into 9 even squares.
- 5Using a flat spatula, transfer and evenly space the squares on the baking sheet. Freeze until solid, at least 2 hours.
- 6Fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
- 7Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, reduce the heat to low and maintain a bare simmer. Place 24 ounces of the chocolate in a large, dry, heatproof bowl. Set the bowl over the saucepan and stir with a rubber spatula until the chocolate is completely melted and has reached 118°F. (Make sure the chocolate does not come into contact with any water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
- 8Remove the bowl from the saucepan. Add the remaining 8 ounces of chocolate and stir constantly, scraping against the bottom of the bowl, until all of the chocolate has melted and the temperature has cooled to 80°F. To speed the cooling process, after all of the chocolate has melted you can place the bowl over the reserved cold-water bath.
- 9Return the bowl to the saucepan and stir until the chocolate reaches 88°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87°F and 89°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary.
- 10To test if the chocolate is properly tempered, spread a thin layer on parchment or waxed paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 88°F.)
- 11Have a fork and flat spatula ready. Remove the empty baking sheet and the baking sheet with the sorbet squares from the freezer. Working quickly, use the flat spatula to drop 1 sorbet square into the chocolate. Using the fork, flip the square, making sure the edges are covered in chocolate. Lift the square out of the chocolate with the fork and tap the fork several times on the edge of the bowl to even out the coating. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place the coated square on the empty baking sheet. Repeat with the remaining squares and chocolate, tilting the bowl as needed to pool the chocolate in one area, and spacing the squares as close together as possible on the baking sheet without touching. (If the sorbet squares start to melt, return them to the freezer until firm before continuing.)
- 12Freeze the dipped sorbet bars until the chocolate coating has hardened and the sorbet is solid, at least 2 hours. Wrap them individually in plastic wrap, then foil, and store in the freezer for up to 2 weeks.
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