1 In medium saucepan over medium heat, bring water, sugar and cocoa powder to a boil, whisking constantly. Reduce heat and simmer until sugar is completely dissolved and cocoa is well blended, about 1 minute.2 Remove from heat and stir in chocolate until melted. Let cool completely.3 Stir in orange zest and walnuts4 Cover and refrigerate until completely cold, about 4 hours.5 Spoon chilled chocolate into shallow metal pan; freeze until almost firm, about 3 hours.6 Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour.7 Alternatively, transfer chilled mixture to ice cream maker and prepare according to manufacturer’s instructions.

Source: California Walnut Board