Freezing Issue...

Wow, that's interesting... Two things come to my mind:
1) Maybe your freezer is not working properly
2) Maybe you got too much sugar or alcohol in your sorbet

"If too much sugar is present, the sorbet will not freeze properly.

Read more: http://www.answers.com/topic/sherbet-and-sorbet#ixzz1LcxS...;

Are you sure you do not have any organic solvent in it? :-) I work in a chemistry lab and water solutions mixed with organics like acetone and glycerol do not freeze at -20C. As JoG is saying, maybe the cocoa oil in chocolate is preventing it from freezing.

Usually sorbet is high in water and freezes easily but then I have never made chocolate sorbet. Chocolate has oil in it, oil won't freeze. Perhaps it is frozen it is just a constancy that you are used to.

if it has alcohol in it too much wont allow it to freeze...

also if there is too much sugar in it then it wont freeze right...

not sure if either of these are your problem...

I have to ask WHAT type of sugar you used... white sugar is already broken down as far as it will go, all you do it suspend it in the liquid if it is boiled and too much stuff suspended in the liquid will prevent ice crystals from forming and bonding wit each other. It wold freeze at a colder temp, but you don't live in the arctic circle and are unlikely to have access to a freezer that goes that cold.

maybe something you put in it has furmented and now it won't freeze.

I'm sure I'm way out of my league with all your culinary expertise, but most ice cream sold in stores comes in a cardboard like container including sorbet. Let us know if you figure it out. Happy Mother's Day :)

Sugar lowers the freezing point of water, and prevents the mixture becoming completely solid.

Read more: http://www.answers.com/topic/sherbet-and-sorbet#ixzz1LiGl...