[Sanditon Intro plays] Clara: Hi. As much as a lot of you have told me you like these videos, there have been some who have had helpful suggestions and commentary. And aren't we, as a town, so lucky to have the Parkers, an entire family devoted to helping us do everything better than we could do on our own. Diana. Susan. I am aware that some people have terrible dairy allergies. Or that some choose to forgo it for their own nutritional or ethical reasons. But no matter why you might skip dairy, that's no reason you can't have a frozen treat of your own, right? Sanditon Scoop Sorbet has no dairy in it, but if you buy it in a store, make sure you get sorbet and not sherbet. Sherbet can have milk or other dairy or even egg whites. Always check the label. Also, it's sherbet, not sherbert. There is no bert in sherbet. Which you shouldn't be using anyway, so never mind the sherbert. I'm especially fond of raspberry paired with chocolate. So I'm going to show you how to make easy chocolate-dipped cones to put your sorbet in. Pour your dairy free dark chocolate chips into a microwave safe container and put it in for 30 seconds. Keep nuking it in increments of 30 seconds until the chocolate gets nice and soft. Then, take a cone and just dip it in the chocolate. You can sprinkle some nuts on, too, if you like. Then, place the cone on a cookie sheet lined with parchment or liner, and stick the sheet into the fridge so the chocolate cools. See how the chocolate has solidified on the cone? Now, just add the sorbet of your choice. Or you can eat the cone by themselves, too. Nobody here is going to judge you for that. So, wherever you land in the debate, dairy-free, dairy-ful, or everything in moderation, I think we can all agree that everything tastes better dipped in chocolate, right? [Sanditon endscreen plays]