Chocolate Sorbet with Caramelized Hazelnuts and Spices

Prepare the hazelnuts

Bake the hazelnuts for 15 minutes at 160°C (preheated oven)

Boil the sugar and water with vanilla to a temperature of 118-120°C (soft-ball stage) and pour the hot hazelnuts into that syrup

Remove from heat and continuously stir with a spoon until the sugar crystallizes around the hazelnuts

Return the mixture to heat, stirring constantly, until it reaches a dark yellow-brown color

Pour the content of the pot into an anti-adhesive mold, separate the hazelnuts, and let cool

For the next step, mix together the cocoa powder, black pepper, and cinnamon in a large bowl

Melt the chocolate

Take the reserved hazelnuts and pass them first through the melted chocolate and then through the aromatized cocoa mixture with spices, using a fork

Let dry

Place the hazelnuts in a small strainer and gently shake to remove excess cocoa powder

Prepare the sorbet

Dissolve the heavy cream in whole milk

Add sugar with the help of an electric mixer

Bring to a boil and add chocolate chips, stirring constantly

Wait for it to boil again and then remove from heat and pour the hot mixture into a small bowl

Merge it into cold water, mixing well until the mixture reaches room temperature

Use an ice cream maker to freeze the mixture or place it in the freezer and mix occasionally until it becomes semi-frozen

Continue beating the mass of times in times, until the sorbet has a firm and smooth consistency

Then, chop the hazelnuts coarsely and add them to the mixture

Serve in balls.