We should think of some dessert sauces for the Chaellenge sauces. In addition to a fruity tropical variant - the Badita di Coco sauce - I have of course also come up with a chocolate variant.
I made a gianduja nut sauce from the small, melt-in-the-mouth Italian bites that taste very good even in non-liquid form.
The sauce is already creamy and full-bodied, delicately melting. Splendid