Dark Chocolate Sorbet with Himalayan Pink Salt

Ingredients

• 1 cup organic cane sugar
• 3/4 cup dutch-process cocoa powder
• 3 g sorbet stabilizer
• 1 tsp Bourbon vanilla powder
• Pinch of Himalayan pink salt
• 2 1/4 cups water
• 6 oz Michel Cluizel Mangaro dark chocolate , 65%
• 1/2 tsp vanilla extract
• Himalayan pink salt

Instructions

1. Combine cane sugar, cocoa powder, sorbet stabilizer, vanilla powder, and salt in a heavy saucepan.
2. Whisk in 1-1/2 cups of water. Over medium-high heat, bring to a boil whisking frequently.
3. Remove from the heat and stir in the chocolate until melted.
4. Stir in the remaining 3/4 cup of water and the vanilla extract.
5. Refrigerate until chilled.
6. Churn the sorbet in an ice cream maker according to the manufacturer's instructions.
7. Serve sprinkled with Himalayan Pink Sea Salt.