From: Morgan Freeman & Friends - Carribean Cooking for a Cause
From the Ocean and Vine Restaurant on St. Barth's
Executive Chef :Greg Wangard
Chocolate & Port Wine Sorbet
2 cups water 3/4 c. sugar
1/2 c. cocoa powder 1 vanilla bean halved lengthwise
1/2 c. port wine 4 ounces bittersweet chocolate
coarsely chopped
In a medium saucepan, combine water, sugar, cocoa powder, vanilla bean, and wine. Bring to a boil, then reduce heat and add the chocolate stirring just until combined. Remove from the heat and strain. Place the bowl into a larger bowl filled with ice. Stir every 10 minutes until cool. Freeze in an ice cream maker according to the manufacturer's directions.
We served these with the sorbet!
Cherry Almond Chocolate Clusters
EK0206
1 cup toasted almonds, coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark chocolate, finely chopped
In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
From the Ocean and Vine Restaurant on St. Barth's
Executive Chef :Greg Wangard
Chocolate & Port Wine Sorbet
2 cups water 3/4 c. sugar
1/2 c. cocoa powder 1 vanilla bean halved lengthwise
1/2 c. port wine 4 ounces bittersweet chocolate
coarsely chopped
In a medium saucepan, combine water, sugar, cocoa powder, vanilla bean, and wine. Bring to a boil, then reduce heat and add the chocolate stirring just until combined. Remove from the heat and strain. Place the bowl into a larger bowl filled with ice. Stir every 10 minutes until cool. Freeze in an ice cream maker according to the manufacturer's directions.
We served these with the sorbet!
Cherry Almond Chocolate Clusters
EK0206
1 cup toasted almonds, coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark chocolate, finely chopped
In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.
You only live once . . . but if you do it right once should be enough! 
