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1
To Make the Syrup.
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2
Run the paring knife down the center of the vanilla bean.
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3
Split it open with your fingers and use the knife to scrape out the tiny black seeds into a heavy-bottomed sauce pan.
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4
Add 2 1/4 cup water, the sugar, the corn syrup and the vanilla pod and bring it to a rolling boil over medium high heat.
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5
Remove from heat and allow the bean to steep for 15 minutes.
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6
Remove the pod, dry it, and save it for another use.
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7
If you are using vanilla extract, add it after the syrup has been removed from the heat.
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8
Prepare the Chocolate.
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9
Combine the chopped chocolate and cocoa powder in a medium-sized bowl.
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10
Gently whisk in 1/3 of the hot vanilla syrup.
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11
(The chocolate will begin to seize a bit.)
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12
Whisk in the remaining syrup, in two more parts, and continue to whisk until the sauce is shiny, thick, and smooth, about 4 minutes.
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13
Pass the chocolate sorbet base through a fine-mesh strainer to remove any lumps of cocoa powder.
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14
Place the sorbet in an ice bath to cool completely.
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15
Transfer to the refrigerator for a minimum of 4 hours or up to 1 week.
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16
Churn the Sorbet.
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17
Churn the sorbet in an ice cream machine according to the machine manufacturers directions.
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18
The sorbet is finished once it has increased in volume and it holds whisk lines from the stirring mechanism and mounds like softly whipped cream.
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19
Transfer to the freezer for 4 hours to attain scoopable consistency.
