Source: Debbie814 and Lee @ gardenbuddies, recipe by Claudia Fleming, pastry chef at Gramercy Tavern, NY
adapted by http://theresalwaysthyme.blogspot.com
2 1/4 cups of water
1 cup sugar
3/4 cup plus 1 tablespoon unsweetened cocoa powder
9.75 ounces 70% Cacao Bittersweet Chocolate Bar
1 cup plus 1 tablespoon of water
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.