Instructions: Before you begin, make the molds for the chocolate cones: Cut clear plastic sheets (plastic transfer sheets or florists plastic) into twelve 4 1/2-inch circles. Roll each circle into a cone, and secure with clear tape (if using transfers, make sure the print is on the inside). Poke holes, large enough to hold the cones, in the bottom of a cardboard cake box. Fit the drying cones into the holes to allow them to stand upright while they are setting.

Make the sorbet: Combine 1 1/4 cups water and the sugar in a small saucepan. Bring to a boil, stirring occasionally, to dissolve sugar. Boil for 1 minute, then remove from heat. Cool to room temperature.

In the bowl of a food processor fitted with the steel blade, puree raspberries. Strain through a fine-mesh sieve, discarding seeds. Stir in cooled syrup and 1 cup water. Freeze in an ice-cream maker, following manufacturers instructions. Store in a plastic container in the freezer for up to 1 week.

Make the chocolate cones: Pour about 1 inch of cool water in the bottom of a large bowl; set aside.

Place the chocolate in a microwave-proof bowl, and place bowl in microwave for 30 seconds. Remove, and check melting process. Stir chocolate. Repeat until chocolate is melted. The temperature should not exceed 120 degrees (check with an instant-read thermometer).

Place bowl of melted chocolate in bowl of cool water, being careful not to allow any water into the bowl. Stir gently, and cool the chocolate to between 85 degrees and 90 degrees (this is the ideal working temperature).

Fill a plastic cone with chocolate, and immediately invert cone over bowl of tempered chocolate to remove excess. Repeat with remaining cones and chocolate. Place in refrigerator, and allow to set. The chocolate should harden within 5 minutes. Carefully remove the tape, and peel the plastic off the cones.

Assemble the dessert: Fill a bowl with sugar. Stick the chocolate cones into the sugar. Surround the bowl with cotton candy. Just before serving, place one scoop of sorbet into each cone.

This recipe yields 12 servings.

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