Chocolate Sauce
Rich and dark with a lacquer-like shine, chocolate sauce is a classic and it is easy. The most important ingredient is clearly the chocolate, so search for the best quality you can find. I use Valhrona, a wonderful chocolate from France, and generally use the 62% cocoa solid version. If I need a particularly intensely flavoured sauce I will use 70% cocoa solids. I serve the sauce with ice creams and some chocolate puddings. The sauce is best when freshly made but will keep in the fridge for ...
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