How to Make Dark Chocolate Sorbet with Lavender and Candied Flowers:
- 1Mix 1.5 cups water with the sugar, cocoa, pinch of salt. Boil 45 seconds. Add lavender or other flavorings. Turn off heat. Infuse two minutes then strain.
Add chocolate plus remainder of water. Blend thoroughly (I use a stick blender.)
Chill mix completely, then freeze in an ice-cream machine
Serve garnished with candied roses, rose petals or other edible flowers or mint leaves