Name: A Study in Chocolate with Raspberry Sherbet
Cook time: 60 min
Total time: 60 min
Yield: 160 servings
Cuisine: French
Ingredients: 8 lb CHOCOLATE - SEMI SWEET (for Marquis); oz SALT (for Marquis); 2.75 lb BUTTER SOLIDS - NEW (for Marquis); 1.5 lb SUGAR - GRANULATED (for Marquis); 40 ea EGGS - FRESH (for Marquis); oz CREAM OF TARTAR (for Macaroons); 25 cs COCOA BULK (for Macaroons as needed); 1.5 lb SUGAR - POWDERED (for Macaroons); 0.4 lb SUGAR - GRANULATED (for Macaroons); 1.5 lb ALMOND POWDER (for Macaroons); 1.5 lb EGG - WHITES (for Macaroons); 2 bg MINT - RTU (for Garnish); 2 lb CHOCOLATE - SWEET (for Garnish runouts); 5 lb CHOCOLATE - SYRUP (for Garnish); 2.5 lb FLOUR - H & R (for Cake); 1.8 lb SUGAR - GRANULATED (for Cake); 70 ea EGGS - FRESH (for Cake); 7 lb BUTTER SOLIDS - NEW (for Cake); 7 lb CHOCOLATE - SEMI SWEET (for Cake); 4 gal SHERBET RASPBERRY BULK; 1 lb SUGAR - POWDERED

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A Study in Chocolate with Raspberry Sherbet — Formulation & Method | CuliNect