Chocolate Sauce

• 4¾ oz (130 g) 70% cocoa Guanaja chocolate from Valrhona
• 1 cup (250

Break the chocolate into pieces; put it in a large saucepan with the water, sugar, and cream. Bring to a boil over low heat; continue to boil over low heat, mixing with a spatula until the sauce coats the spatula and becomes as smooth as desired.