Chocolate Sauce

If you start with good-quality chocolate, making a great-tasting chocolate sauce is a simple task. Different cooks prefer different chocolates but they all agree that it’s vital to use one with at least 60–70 per cent cocoa solids. This is the one thing to get right; after that, some cooks use water, some milk, some cream. All work well in their own way, and create sauces of different qualities.