I did have to
return it to heat in order to melt some chunks, but the chunks did melt and it turned out wonderful.
Wipe out the sauté pan,
return it to the heat, and warm the remaining 1 tablespoon olive oil.
If it's too thick to pour once cool,
return it to the heat and stir in more balsamic vinegar until it's pourable.
If your chocolate starts to harden, give it a quick stir or
return it to the heat.
After a minute or two
return it to the heat.
(If the milk temperature drops too low,
return it to the heat.)
Strain the sauce, adjust the salt, and
return it to the heat.
Rinse skillet and
return it to heat.
Wipe out the skillet and
return it to the heat.
- Wipe out the skillet and
return it to the heat.
Drain away any excess grease and
return it to the heat.
Return it to the heat and bring slowly to the boil, stirring all the time.