I made a red wine and chocolate sauce to go with venison recently and as the recipe said I added the crumbled chocolate right near the end to just melt through. It tasted great but it kind of went "bitty", almost as if the chocolate didn't completely melt. Has anyone else made a sauce like this and if so what did you do with the chocolate? Did you melt it seperately before adding to the sauce or did you grate it, crumble it and let it melt in the sauce? I want to achieve a smooth sauce.
