Based on the concept created by Dominique Ansel, this is a refreshing summer treat.
3tablespoons mini chocolate chips
Quarter watermelon into 5 x 4 x 2-inch triangles. Hollow out the inside of the triangle into a 1-inch rectangle. Freeze for 4 to 6 hours.
Soften sorbet for a few minutes and scoop into a bag. When ready to serve, remove ice cream from freezer and knead bag until uniformly soft, about 30 seconds. Transfer to a piping bag with a tip. Pipe into watermelon cones. Place chocolate seeds on watermelon after filled with soft serve.