Chocolate-Coconut Sherbet

Name: Chocolate-Coconut Sherbet
Yield: makes about 1 quart (1 liter)
Ingredients: 1 cup (250 ml) water; 1 cup (200 g) sugar; 5 ounces (140 g) bittersweet or semisweet chocolate, chopped; 2 cups (500 ml) canned Thai coconut milk; 1 to 2 tablespoons dark rum

December 9, 2011

In case anyone thinks that the Internet is a cold, impersonal place, I’ve got evidence to prove them wrong. One day, completely out of the blue, I received an e-mail from a server who worked at a restaurant where I’d been the pastry chef, saying that not only did I have the sweetest smile, but that she loved the sherbets and sorbets that I made there. I don’t know which compliment was more touching, but I take any and all whenever I can, and via whatever medium they are sent. This was one of the sherbets I made at that restaurant, where I remember a different server taking a bite and her face lighting right up. “This tastes like a Mounds bar!” she exclaimed with a mix of surprise and delight. For me, that was another compliment, since that’s one of my favorite candy bars.

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