One time, after lunch, we needed some dessert. Sometimes, you need dessert and you didn’t plan for this need ahead of time. It was then we realized that you melt chocolate in a pan and dip darn near anything in it. Voila! Dessert. Not just any chocolate will do the job. “Chocolat Dessert” is what the marches in France call it ( duh, I should have figured this out long ago ). In America, I think it’s called baker’s chocolate. Or you can use semi-sweet chocolate chips. I always have melting chocolate on hand because it lasts in the pantry and has the added bonus of dessert potential at any moment. With the shops closed through the two hour lunch and finish the day at seven, you need to plan sweet cravings ahead of time.

Usually we do a slow melt with a spot of cream and a dash of salt. Tonight, I added two new friends

Sweetened condensed milk
Vanilla extract

Then, magic happened.
I didn’t take notes on the ratio, but I think this chocolate sauce is something you feel. You can serve it over a cottage cake ( not very sweet, heavy on the butter )

Or if cake isn’t your thing, spoon it.

Or if you’re six, eat what’s on your plate and save some for later.

I’m not frequent with the sugar consumption so when we were gifted a big box of dark chocolate , Lindt flavor discs, we took no pause before tucking in.

The flavors were
– chocolate
– caramel
– cherry piment ( that’s French for spicy )
– orange

Oh and they were good. Oh they were lovely.

My ranking:
Caramel ( my ab fav )
Cherry Piment ( Brent’s nemesis chocolate )
Orange
Chocolate

I had to bite two cherry piment to get this picture; the first one was blurry. I’m loving chocolate photography.