Instructions: Heat the water, sugar, and coffee in a 2 1/2-qt saucepan over medium-high heat. Whisk to dissolve the sugar. Bring the mixture to a boil. Place the unsweetened and semisweet chocolate in a stainless steel bowl. Remove the boiling liquid from the heat and pour 1 cup over the chocolate. Allow to stand for 5 minutes. Vigorously whisk until completely smooth, about 3 minutes. Add the remaining hot liquid and whisk until smooth. Cool in an ice-water bath to a temperature of 40-45:, about 18-20 minutes. When cold, add the vanilla and stir to incorporate. Freeze in an ice cream freezer following the manufacturers instructions. Transfer semi-frozen sorbet to a plastic container, securely cover the container, then place for several hours before serving. Serve within 2 days.

Makes 2 quarts.

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