Recipes

Place the chocolate in a medium sized glass or stainless steel mixing bowl. If you would like a sweeter chocolate sauce, add the agave as well. In a small sauce pan, heat the cream until it simmers. Pour the hot cream over the chocolate. Using a wire whisk, stir the mixture gently, but quickly. At first it will look lumpy and broken, but it will quickly come together. Keep stirring until it is smooth, consistent and shiny. Enjoy warm! Saves well in the fridge for about a week and is easy to reheat in the microwave or over a pot of warm water.