Syrup: bring the sugar and water to a boil in a medium saucepan. Add the mint, cover, remove from heat and steep for 30 minutes. Strain and return the syrup to the saucepan.
Sorbet: return the syrup to a simmer .Add the chocolate and cocoa, remove the pan from the heat, and whisk until smooth. Refrigerate the mixture until thoroughly chilled. Freeze in an ice cream maker according to the manufacturer's directions.
TIP - Look for quality chocolate such as Callebaut, Valrhona or El Rey.
Description: "triple hit of chocolate - chocolate-mint, bakers chocolate and cocoa." Yield: 5 cups