CHOCOLATE SORBET

From Claudia Fleming, pastry chef at Gramercy Tavern, NY

• 1 cup sugar
• 3/4 cup plus 1 tablespoon unsweetened cocoa powder
• 9.75 ounces (1 home chef bar) Scharffen Berger 70% Cacao Bittersweet Chocolate

In a medium saucepan, combine 2 1/4 cups of water and the sugar, and bring to a boil over high heat, stirring occasionally. Gradually add cocoa powder, whisking until smooth. Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy.

Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth. Add remaining syrup and whisk well. Strain mixture through a fine sieve, and let cool. Stir in 1 cup plus 1 tablespoon of water.

Chill sorbet mixture covered until very cold, at least 4 hours. Freeze in an ice-cream maker according to manufacturer's directions.

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