Salted Chocolate Ganache

1. Melt dark chocolate with heavy cream and powdered sugar until smooth. Pour into a parchment-lined pan and refrigerate until firm.
2. Prepare a syrup by reducing water and sugar by half. Cool to room temperature.
3. Blend raspberries and strain. Freeze the juice. Once frozen, blend with syrup to a smooth sorbet texture.
4. Cut ganache into squares and roll in a mix of sea salt and turbinado sugar.
5. Serve with a quenelle of raspberry sorbet.