Hal­cian Pierre

Deca­dent, rich choco­late... we can't help our­selves some­times, can we? Even say­ing the word 'choco­late' con­jures up im­ages of de­li­cious­ly silky good­ness that can put a smile on any­one's face. We're all fa­mil­iar with the dif­fer­ent types of choco­late, which in­cludes sweet, semi­sweet/ bit­ter­sweet) and the ubiq­ui­tous choco­late bar, but I am ex­treme­ly hap­py to know that there are recipes out there from world renowned chefs (and lots of home cooks) that have utilised the choco­late to cre­ate choco­late sauce. Choco­late sauce is some­thing that you can use in so many ways. It's the best top­ping for your vanil­la ice cream sun­daes, your but­ter­milk pan­cakes, cheese­cakes and fruit, as any­one who has en­joyed a choco­late cov­ered straw­ber­ry can at­test. Thus, Eye Food shares a sim­ple recipe for choco­late sauce, per­fect for your dip­ping plea­sure. Yum­my

(recipe from David Lebovitz.com)

Recipe yield: Ap­prox­i­mate­ly 2 1/2 cups

In­gre­di­ents

1 cup (250 ml) wa­ter

1/2 cup (100 g) sug­ar

1/2 cup (160 g) light corn syrup

3/4 cup (75 g) unsweet­ened

co­coa pow­der (prefer­ably

Dutch-processed)

2 ounces (55 g) bit­ter­sweet or semi­sweet choco­late, fine­ly chopped

Method

• In a medi­um saucepan, whisk to­geth­er the wa­ter, sug­ar, corn syrup, and co­coa pow­der.

• Bring to a boil over medi­um heat. Once it's just be­gun to sim­mer and boil, re­move from heat and stir in the chopped choco­late un­til melt­ed.

Serv­ing: You should let the Choco­late Sauce stand for a few hours be­fore serv­ing, which will give it time to thick­en a bit.

Stor­age: Store the choco­late sauce in a cov­ered con­tain­er in the re­frig­er­a­tor for up to 10 days.

Re-warm be­fore serv­ing.