For your enjoyment during these warm, sunny spring days …

Black Mountain Chocolate Sorbet

¾ c unsweetened cocoa powder, either Dutch or natural works here

1 ¼ c light corn syrup

2 c water

8 oz Black Mountain 70% Dominican Chocolate, melted

2 ¾ c water

¼ c granulated sugar

Directions: Place cocoa powder, corn syrup and first water into a large saucepan. Whisk to combine. Bring to a boil; then reduce heat to medium-low and simmer for 20 minutes until the mixture has thickened.

While simmering mixture, melt the chocolate pieces over a double boiler or by microwaving in 15- to 30-second increments (stirring to distribute heat evenly after each time). Take the saucepan off of the heat and add the melted chocolate. Mix to incorporate; then stir in the second water and the sugar. Return pan to stovetop and bring to boil once again. Simmer 3 minutes.

Allow it to cool to room temperature. Pour into cylinder of ice cream maker and refrigerate at least 4 hours or up to 24 hours. (This process is called ‘aging,’ which is coincidentally what I feel I’m doing as the minutes until “sorbet time” tick slowly by.) Proceed with freezing the sorbet according to machine’s instructions.

Alternatively, to freeze as a granité (grani-TAY), pour cooled sorbet base in a 13x9 baking dish and place in freezer. Remove from freezer every 20 minutes or so and scrap the forming ice crystals with a couple of forks. As the granité gets closer to being done, scrap with forks more frequently until it has the appearance of shaved ice and is a somewhat scoopable consistency. For best results (and if you have the patience of a saint), cover and freeze granité undisturbed for at least 24 hours before enjoying.

Whether you make an icy, slushy chocolate granité or a rich, decadent sorbet, I hope you and yours enjoy this dreamy, yet refreshing, frozen treat as much as Nibs and the rest of the Black Mountain Chocolate family does!

Wishing you best baking,

Megan