Veloute consistency after being refrigereted
The sauce will thicken when cooled. And as for consistency... It really depends on individual taste. The usual test is "When you did a spoon into the sauce, does the sauce coat the spoon upon removal?"

However, I like my sauces a bit thicker. Tempered choco. is about my tastes, however alot of people would like it a bit thinner. It's all a matter of taste.

Also note, the sauce will thicken on cooling, but will return to it's chocolatey consistency upon reheating.