Recipe
Heat up the water and infuse the COCOA NIBS for 30 minutes.
Strain the mixture and correct the weight if necessary.
Add the sugar and heat to 85°C (185°F).
Cool to 4°C (40°F).
Check the Brix-scale temperature to ensure your syrup is at 17° Brix.
Pour it out into a flat container and leave it to freeze at -18°C (0°F), stirring often to make sure ice crystals form.