For a dessert at a dinner party last week we made warm cinnamon-sugar churros served with a chocolate-orange sorbet topped with toasted pumpkin seeds. We based the sorbet on a recipe from Bon Appetit which used about a pound of chopped dark chocolate "dissolved" in a simmering sugar syrup flavored with orange juice concentrate and zest (that had been finely worked into the sugar). Though it tasted delicious, it was distractingly grainy. The chocolate mixture was initially smooth, but apparently precipitated particles on chilling, despite an egg white emulsifier. I usually find most Bon Appetit recipes to work well, but this was a disappointment. Any suggestions on what may have gone wrong or what we might do right next time?