food world's great orgasms. 1. don't use chocolate with anything less than 80% cocoa. Forget sugar etc. Slowly melt it in a thick- bottomed saucepan. 2. when the melted chocolate has cooled but is still liquid (use a spoon!) add cream until the sauce is glossy and smooth. 3. if you don't know what to do with it now, there is no helping you. Looks delicious, Felicity. We often make this really simple version, the ingredients for which most people would have at home, which is good for those times when one is struck by a post-dinner, post-wine chocolate sauce craving: simply milk, cocoa, butter and sugar. and former-French-Laundry-pastry-chef-turned\\... David Lebovitz, His site/his writing used to be fantastic as were the recipes, but these days he s more of a specialist-food-shop-in-Paris writer. It s a shame - the posts are also getting shorter. I assume he s bored with it or he s got better things to do. Start to melt the chocolate in a bain marie and as soon as it is warm add the butter and honey and stir from time to time until the chocolate is on its way to melting. Now slowly add the milk, whisking constantly (don't be too vigorous or else you could redecorate the kitchen at this point) until you have a smooth sauce. What you get (in my opinion) is a great sauce for most desserts and, when it goes cold, it sets, making it ideal as a glaze for chocolate eclairs