12 ounces bittersweet chocolate

3 c filtered water
1 3/4 c sugar
1 T instant coffee
pinch of salt

Place water, sugar, coffee and salt into a pot and bring to a boil. Remove from heat and allow about 10 minutes of cooling.

Break up pieces of chocolate and place into a food processor fitted with the steel blade.
Pulse machine to further break up chocolate. ONLY PULSE!

Pour water mixture through feed tube of processor while machine is running. Be careful.

Pour chocolate mixture into a separate container for overnight cooling in the refrigerator.

The next day, freeze mixture in an ice cream maker. Place sorbet into the freezer for further chilling.