Light Guanaja Bitter Chocolate with Raspberry and Red Pepper Sorbet

Preparation

1. For the raspberry and red pepper sorbet: bring 1/3 of the raspberry puree to a boil with the preserving sugar.
2. Add the remaining ingredients and mix well.
3. Fill into a pacojet beaker and deep freeze.
4. For the light Guanaja bitter chocolate: mix the QimiQ Sauce Base with the egg yolks, eggs, sugar, salt and rum and heat to 160 °F. Remove from the heat.
5. Add the dark chocolate and whisk until dissolved. Blend smooth using an immersion blender.
6. Whisk the egg whites with the sugar until stiff, and fold into the mixture.
7. Fill into molds and allow to chill well.
8. Pacotise the raspberry and red pepper sorbet and serve with the light Guanaja bitter chocolate.