Ivoire, Lime & Mint Soft Sorbet
Mix the water, sugar, glycerine, dextrose and Procrema 100 Cold.
Heat at 185°F (85°C).
Combine with the melted chocolate and mix again.
Cool the mixture to 40°F (4°C).
Leave in the refrigerator for 6 hours.
Once the mixture has cooled, add the lemon juice, combined with the mint leaves using an immersion blender