1. For the sorbet, finely chop the white chocolate and set aside.

2. In a large, heavy-based saucepan, pour the water and add the sugar.

3. Over a medium to high heat, bring to the boil. When the syrup starts boiling, remove from the heat, and immediately add the chopped white chocolate. Let sit for 2-3 minutes, then, using a wire whisk, stir until the chocolate is well melted and the mixture is homogeneous.

4. Transfer the mixture into a large bowl and let cool. Refrigerate a couple of hours or overnight.

5. Churn in an ice cream machine according to manufacturer’s instructions. The time of churning depends on the machine. Store in the freezer.

Chocolate Biscotti
1. Combine and sift the flour, cocoa powder, and salt. Set aside.

2. Chop the chocolate. Set aside.

3. Slowly melt the butter and combine with the sugar, using a wire whisk. Beat in the eggs, until well amalgamated. Sift in the flour mixture, add the chopped chocolate, and combine with a plastic spatula. Form a round dough ball, cover and chill in the refrigerator, for about 30 minutes.

4. Preheat the oven to 350°F.

5. Roll the dough into a log, arrange on a baking tray, and flatten it a bit, using your hands. Bake until just firm, approximately 30 minutes. Remove from the oven, let cool for 5 minutes and transfer to a clean and cool work surface.

6. Reduce the oven to 300°F. Using a serrated knife, slice into 125mm slices. Arrange the slices on a baking sheet and bake again until nicely firm and lightly toasted, approximately 15 minutes. Remove from the heat, let cool for a few minutes and transfer to a wire rack.

7. When cooled, store in an airtight container. Keeps for one week.