easy, actually, a friend showed me a while back. Coconut fat and chocolate, ratio of 1.5:1. Melt together gently in a bain-marie, when liquid, pour over icecream and it solidifies. My mother always refused to buy the magic squirty sauce when I was a child, and I only ever got to sample it at friends' houses. I am not sure that anything as an adult can ever live up to the excitement of that occasional childhood treat, but the homemade version is still pretty good. This is a good return to form for the Food Blog after the bacon sandwich fiasco. Aldi do a pretty good imitation of Ice Magic, even offering a mint flavour. It is terribly sickly, and I doubt whether there's any chocolate in it, but it's pure nostalgia in a sadly non-conical bottle. There's a Nigella recipe for a peanut butter, chocolate and golden syrup sauce that is so moreish I have had to stop myself making it. It's like pouring a deconstructed Snickers bar - only better - over ice cream. I must sop reading this column in the morning, Felicity. It just makes me so hungry for whatever you are writing about! (except the time you wrote about porridge...). Seconded I think coocoa powder gives it that essential intensity of flavour and bitterness.With cherries in season at the moment the combination of cherries and chocolate is irresistible.I always keep a reserve of home made chocolate syrup in the fridge.I say "keep" it never lasts