living well:

the only revenge:: byo is de rigeur when taking a flight these days:: we found a recipe for chocolate sorbet. g make it now! freeze it solid; ziploc it; pack it in a minifreezer; they (airline of choice) will dispose of this container, or even deploy it (but maybe alllow the sorbet in it's cozy ziploc guy) before they board yoself. after takeoff: enjoy your sorbet (no one else will have it)

Bitter Chocolate Sorbet

7 oz bittersweet chocolate (like unsweetened 100% Cacao Ghirardelli), finely chopped

2 cups water (we used 2.75 cups water and 0.25 cup marsala wine)

1 cup sugar

Place the chocolate in a microwave safe bowl and microwave on high for 30 seconds. Remove and stir. If necessary, place back into microwave and repeat sequence. Cool.Combine the sugar and water in a saucepan and cook over medium heat, stirring, until the sugar has dissolved. Set aside and cool completely.Combine both cooled mixtures in a bowl and stir together. Refrigerate.Place the chilled mixture into an ice cream maker and proceed according to manufacturer's instructions.To serve: Place the sorbet into a clear glass bowl or champagne coupe to serve. Serve immediately.