|  Meantime


Meantime Chocolate Porter has such complex tastes of bitter chocolate, mocha and coffee enhanced by the addition of real Belgian chocolate and vanilla, that it makes a wonderful base for an intense, smooth chocolate sorbet.


1 bottle of Meantime’s Chocolate Porter
900 ml of water
200 grams of cocoa powder
500 grams of sugar
425 grams of chocolate with a cocoa percentage of 70%-75%
1 teaspoon of vanilla extract
½ a teaspoon of salt


1. In a sauce pan combine the water, beer, sugar and cocoa powder and over a medium heat bring to boil whisking continuously.
2. Remove from the heat and add the chocolate, let it rest for 30 seconds. Add the vanilla and salt and begin to stir until the chocolate is completely melted
3. Leave at room temperature for 15 minutes and then churn. If you do not have an ice cream churner place the mixture in the freezer once it has completely cooled down, take the mixture out of the freezer and stir it (with either a spoon or a fork) thoroughly then return the mixture to the freezer (continue repeating this process until the sorbet is solid) or alternatively process your sorbet in a food processor once it’s frozen.
4. Feel very proud of yourself for making such a cracking sorbet.


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