1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Whisk, 1 Ice cream machine
1 Chop or grate the chocolate finely.
2 Cut chile pepper in half, shake out seeds and chop finely.
3 In a pot, add sugar, cocoa powder and 250 ml of water (approximately 1 cup) and stir. Bring to a boil over medium heat.
4 Remove pot from heat. Stir in chopped chocolate and chopped chile pepper.
5 Stir in Amaretto or almond syrup.
6 Pour mixture into ice cream maker and freeze for about 20 minutes. Or pour into a shallow metal tray and freeze, stirring frequently, for 3-4 hours. The more often you stir the mixture with a whisk or hand blender, the finer the sorbet.
7 Meanwhile, rinse kumquats in hot water and cut into thin slices, removing seeds. Cut orange in half and squeeze out 100 ml (approximately 1/2 cup) of juice.
8 Cut vanilla bean lengthwise and scrape out seeds. In a small pot, bring the vanilla bean and honey to a boil.
9 Add kumquats to the pot. Stir in orange juice, bring to a boil again and let boil uncovered over low heat for 10 minutes. Then pour into a bowl and let cool. To serve, scoop chocolate sorbet into balls and serve with compote.