Extra-Bittersweet Chocolate Sorbet

• 2 cups water, plus 2 cups water
• 3/4 cup plus 2 tablespoons sugar
• 3/4 cup unsweetened Dutch-processed cocoa powder
• 8 1/2 ounces extra-bittersweet chocolate, chopped
• Serving Suggestions: Candied Kumquats, recipe follows
• 2 1/2 cups sugar
• 1 1/2 cups water
• 2 cups washed and sliced kumquats

1. In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally.
2. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth.
3. Cook the mixture at a gentle simmer for 30 minutes, until syrupy.
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. Add the remaining syrup and 2 cups water and whisk well.
6. Strain the mixture through a fine sieve and let cool.
7. Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days.
8. Freeze in an ice-cream maker according to the manufacturer's directions.
9. Serve with Candied Kumquats.
10. In a medium saucepan, combine the sugar and 1 1/2 cups water.
11. Bring to a boil, stirring to dissolve the sugar.
12. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent.
13. Drain well before serving.
14. The kumquats will keep, refrigerated, for several weeks.
15. Yield: about 2 cups

water, sugar, cocoa powder, extrabittersweet chocolate, candied kumquats, sugar, water, kumquats

Taken from www.foodnetwork.com/recipes/extra-bittersweet-chocolate-sorbet-recipe.html (may not work)