Extra-Bittersweet Chocolate Sorbet

1. 1

   In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally.

2. 2

   Reduce the heat to low and gradually add the cocoa powder, whisking until smooth.

3. 3

   Cook the mixture at a gentle simmer for 30 minutes, until syrupy.

4. 4

   Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth.

5. 5

   Add the remaining syrup and 2 cups water and whisk well.

6. 6

   Strain the mixture through a fine sieve and let cool.

7. 7

   Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days.

8. 8

   Freeze in an ice-cream maker according to the manufacturer's directions.

9. 9

   Serve with Candied Kumquats.

10. 10

    In a medium saucepan, combine the sugar and 1 1/2 cups water.

11. 11

    Bring to a boil, stirring to dissolve the sugar.

12. 12

    Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent.

13. 13

    Drain well before serving.

14. 14

    The kumquats will keep, refrigerated, for several weeks.

15. 15

    Yield: about 2 cups

No additional tips available.