This chocolate sauce is astounding in how delicious it is and how beautifully it coats things.
A Flickr Flash slideshow of these photos is shown at the end of this post.
As a starting point, I pulled out my trusty and, as yet underused, pastry culinary textbook from the Culinary Institute of America (CIA) called The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition. (I love to curl up with this book, even when I have no intention of cooking anything that day, and read all of the fascinating techniques and directions that give rise to some beautiful and classic desserts. I love this book, period.)
It had a deceptively simple looking recipe for chocolate sauce on page 820. I documented my experience with this and am sharing it here.
Chocolate Sauce
Yield: about 4 ½ cups (1 liter, 80 mls)
