Chocolate Sauce

There is something beautiful about atrament, the essence of darkness.

At most times, I equate it to black coffee, steaming gently and redolent of unnamed flowers and spices. Sometimes, though, most heretically and perhaps disloyally, I think of chocolate sauce; not the stuff of which Hershey made a fortune, but the true and black and deep and rich and silky liquid which one drizzles as a backdrop to dessert perfection.

These days, with the increasing availability of single-source chocolate, it is even possible to choose your kind of darkness.