Instructions: [You may interpret "1 lb." as "500 g." if you prefer; in fact, I use 1 lb. nut butter and 500 g chocolate!]

Melt down the chocolate in a pot, with the nut butter in it; stir it up, until everythings smooth.Put it in a clean jar to keep. Either(1) use it up quickly, and you dont have to refrigerate it; the chocolate will keep the nut butter from separating and the nut butter will keep the chocolate from solidifying.Or (2) keep it in the refrigerator, and zap some in the microwaveto soften it up.You can also heat it back up to use as an ice cream sauce, but its awfully thick for that. Its decadent enough to just spread it on toast.

Nut butters: I can get Almond Butter locally at "Trader Joes Market" a store with outlets in California and Arizona. They used to also have a cashew-macadamia nut butter that was absolutely heavenly - and its nothing more than half a pound of cashews and half a pound of macadamias,ground up fine together - but they couldnt get any more from theirsupplier.Check around for what you can find; or, use your food processor to make your own nut butter and go from there. (I dont have one,youre on your own.) [For all you Nutella lovers out there... Hazelnuts not the only flavor conceivable...]

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