Bittersweet Chocolate Sorbet

When I was pastry chef at the consistently packed Mistral restaurant in Boston, I quickly learned how to make desserts that not only appealed to a broad audience but also offered twists on presentation or technique that kept me and my pastry cooks challenged. We always had an ice cream and sorbet sampler on the menu, and it was regularly one of the most popular desserts. We played around with fruit and herb infusions such as lemon-thyme sorbet, and we re-created soda fountain classics, like