1. Mix the raspberry preserves and ¼ cup of the boiling water in a small bowl. Whisk thoroughly to combine.
2. Put the cocoa powder and salt in a medium bowl.
3. Strain the raspberry preserves/water mixture through a fine mesh strainer into the medium bowl with the cocoa powder. Whisk until smooth.
4. Add the vanilla extract, sugar and chopped chocolate the remaining 2 cups of boiling water. Cover with plastic wrap and let sit for 5 minutes. Whisk until smooth in texture and sugar and chocolate have dissolved, approximately 2 minutes.
5. Transfer mixture to a blender and blend on low for 1 minute.
6. Transfer to a metal bowl and refrigerate until chilled, approximately 2 hours, or overnight.
7. Transfer the chilled mixture into an ice cream machine and process. Then, transfer sorbet to a medium bowl and cover with plastic wrap (pressing the film directly against the surface of the sorbet) and freeze until firm.
8. To serve, scoop sorbet into bowl and top with magic shell. Add your favorite toppings, such as sea salt, chopped hazelnuts and/or fresh raspberries.

1. Place chocolate in a double boiler. Add coconut oil. Stir until melted.
2. Store at room temperature and reheat for service.

...from Alise Inzerillo

Ingredients
Ice Cream Base
1 quart heavy cream
1 pint Half & Half
1.5 cups or 18 egg yolks
1 cup sugar
1/2 teaspoon vanilla
1/2 cup TCHO Pro Roasted Cacao Nibs

Chocolate Sauce
1 1/2 cups water
1 cup sugar
6 oz honey
3 oz TCHO Natural Cocoa Powder
8 oz TCHO Pro 66% Dark Chocolate Discs

Directions
Ice Cream Base
1. Combine heavy cream, half & half, 1/2 cup of the sugar, and nibs in a medium saucepan. Bring to a boil.
2. Remove from heat, cover and let steep for 30 minutes.
3. Strain the nibs from the cream mixture. Set nibs to the side.
4. Combine egg yolks and remaining sugar in a heat-proof bowl. Whisk gently to combine.
5. Bring the cream to a boil, again.
6. Slowly pour only 1/3 of the hot cream into the yolk mixture, while whisking constantly.
7. Pour the yolk mixture back into the saucepan with the cream, cook at medium heat to 170^oF while stirring constantly.
8. When the mixture reaches 170^oF, immediately pour through a strainer into a stainless steel bowl, set over an ice bath.
9. Add vanilla extract, stir.
10. Allow to cool to room temp, cover with plastic wrap and refrigerate overnight.
11. Pour cream mixture into ice cream maker, and begin churning!

Chocolate Sauce
1. Heat water, sugar and honey to a boil.
2. Remove from heat and stir in cocoa powder.
3. Return to a boil, and then immediately remove from heat.
4. Add in the chocolate, stirring until completely melted.
5. Drizzle, dip or bathe in chocolate sauce.

Recipe Notes
Step 6: Precise temperature is important, use thermometer if needed!
Step 9: If pressed for time, this step can be expedited — once cream mixture is cooled to room temperature, you can immediately begin churning. (Note, full flavor potential of this recipe may be compromised)

Ingredients
2 TCHOcolate chip cookies
1 scoop Gelateria Naia TCHO Chocolate Gelato

Directions
1. Heat cookies for a few seconds in microwave, to soften slightly.
2. Scoop gelato on top of one cookie.
3. Top with second cookie.
4. Enjoy immediately.