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Place the caster sugar, cocoa powder, chocolate, salt, water and cinnamon stick in a suitable thick bottomed saucepan and bring to a gentle boil, then simmer for 3-5 minutes. Strain. Add the espresso coffee to the mixture then leave to cool. Churn and freeze in a sorbetiere or place in a mould or container and freeze. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 479.9mg||17 %|
|Potassium 30.1mg||1 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 22g|
|Protein 0.2g||0 %|
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Calories per serving: 88
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