Chocolate Sorbet (Created by Jos Lenaers - Jeunes Restaurateurs d'Europe Belgium)

Ingredients Preparation
1L water
400g sugar
150g Callebaut Cocoa Powder CP
Bring to the boil together.
400g Dark Chocolate Callebaut Strong 70-30-38NV Add. Leave to cool and thicken in the ice cream maker.
200g Add to the mixture for a crunchy touch.