Meanwhile, place the chocolate in a heatproof bowl large enough to accommodate chocolate, sugar and water mixture. When the syrup comes to a boil, remove it from the heat and pour it directly on to the chocolate*. Shake the bowl gently to be sure that some of the syrup gets to the bottom of the bowl. Set mixture aside for 5 minutes. Then, stir the mixture with a whisk until all the chocolate is completely melted. Chill the mixture by stirring over a bowl of ice water or placing it in the refrigerator and stirring occasionally.

Next, put in ice cream maker without ice and churn for a few minutes to break up any solids. This assumes you have the type that needs ice and rock salt. If you don't have this type, mix well before putting in machine to break up the solids. Finally, add ice and continue according to manufacturers instructions.