Prepare the base: Add water, cocoa powder, organic cane sugar, and salt to a medium saucepan. Whisk to combine. Cook over medium heat, stirring occasionally and bring to a boil. Once at a boil, remove from heat and whisk in chocolate chips until melted. Add vanilla extract, almond extract, and vodka (optional). Transfer to a medium mixing bowl and refrigerate for at least one hour.
Chill and freeze: Remove bowl from the refrigerator and whisk mixture to reintegrate. Fill an ice cube tray with chilled chocolate mixture. Place ice cube tray in the freezer for 5-6 hours or overnight.
Prepare for blending: Transfer chocolate cubes to the bowl of a food processor. You may need to allow cubes to soften for 5 minutes before running the food processor. Process the cubes starting on low speed and eventually running on high speed, stopping when needed to wipe down sides. Process until smooth.
Freeze the sorbet: Transfer chocolate sorbet to an airtight container and store in the freezer. It may need to be chilled in the freezer prior to serving if consistency is softer than desired.
To serve: Allow the chocolate sorbet to soften at room temperature for a few minutes before serving. Top with freeze-dried strawberries or sea salt if desired.
*Vodka helps prevents iciness. Omit if desired. If not using, pull sorbet out of freezer for about 5-10 minutes before serving to allow to soften.Adapted from David Lebowitz's Chocolate Sorbet.