The Well-Tempered Chocolatier

I have the enviable problem of having too much chocolate in my house. Specifically, I have a bunch of Theo Chocolate 84% Ghana bars. They’re delicious on their own, but I’ve been looking for a way to use them that still retains the subtle flavours and aromas.

Well, ask and you shall receive. Nicole posted this gorgeous recipe for chocolate soup, and I can’t wait to make it.