Dark chocolate sorbet

Ingredients:

Sorbet

• 2 cups of water + 2 cups of water
• 3/4 cup + 2 tablespoons sugar
• 3/4 cup cocoa powder
• 240 g dark chocolate, chopped

Candied kumquat

• 2.5 cups of sugar
• 1.5 cups of water
• 2 cups washed and sliced ​​kumquat

Preparation:

1. In a medium saucepan, combine 2 cups of water and sugar and bring to a boil over high heat, stirring occasionally. Reduce heat to low and gradually whisk in the cocoa powder, whisking until smooth. Simmer the mixture for 30 minutes, until it reaches a syrupy consistency.
2. Place the chocolate in a large bowl and add half the chocolate syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups of water and whisk well. Strain the mixture through a fine sieve and let cool.
3. Refrigerate the sorbet mixture, covered, for at least 4 hours and up to 2 days. Then freeze in an ice cream maker according to the manufacturer's instructions.
   Exit: about 1 l.
4. Serve the sorbet with candied kumquats.
   
   

   Candied kumquats

   
   In a medium saucepan, combine the sugar and 1.5 cups of water. Bring to a boil, stirring constantly to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats are translucent. Drain before serving. Kumquats can be stored in the refrigerator for several weeks..