Heat the water, sugar, and cocoa powder in a saucepan over low heat.
 
Bring the mixture to a boil and then REMOVE FROM HEAT. Slowly add the chopped chocolate stirring constantly.  Add the Chambord while continuing to stir. Make sure the chocolate dissolves completely.
 
Pour the mixture into a glass bowl and allow to cool at room temperature, stirring occasionally. Do not chill the mixture or you may end up with a grainy final product.
 
Pour the cooled mix into an ice cream machine.  To finish the sorbet follow the machine manufacturer's instructions.