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This sauce is low in fat, since there isn't any cream or chocolate. But be aware that if you use Vahlrona cocoa powder, which is the favorite of most pastry chefs, the fat content will be higher than with other varieties. Most chocolate sauces should be served warm, but this one is also terrific served cold. |
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I want you to understand that cocoa was used in cooking long before it was loaded with vanilla and sugar. This recipe will surprise you, as the cocoa adds an interesting bit of depth to a good black-bean soup. Chocolate freaks will not recognize this flavor, but they will love it! |
