Tio Pepe Chocolate Sauce for Poultry

1 qt Chicken broth
2 tb Olive oil
8 Shallots, chopped
1/3 c Dry sherry
1/4 lb Semi-sweet chocolate *
1 Bay leaf
2 tb Sweet sherry
Salt
Freshly ground pepper
White chocolate shavings

Heat olive oil in a skillet, Saute shallots until wilted. Add the dry sherry, 1/2 cup of broth, salt and pepper, and bay leaf. Cover and simmer for about 1 hour. Add chocolate and sweet sherry and continue cooking, stirring occasionally until thick. Strain and serve. Sprinkle white chocolate shavings on the top.

* if possible use sweet, pure chocolate (found in Latin groceries)

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