SAUCE S.O.S.

Chocolate “splits” when you heat it too

quickly or when as little as a drop of water gets into the mixture. The sugars in the chocolate clump together and separate from the fat and it becomes grainy. Don’t panic, it can be saved. Remove it from the heat and add a little warm water or cold cream while whisking. It will slowly come back together. Return it to a gentle heat

to melt the chocolate again.