How to make chocolate sauce and what makes it perfect
In this tutorial Callebaut chef Alexandre Bourdeaux shows you just how easy it is to create the perfect Belgian chocolate sauce. Rich, creamy and full of flavour!
GOOD TO KNOW
What should you take to heart when making chocolate sauce?
Always choose chocolate with the right fluidity: a three-drop fluidity is ideal.
Follow the suggested cooking temperatures to obtain a perfect chocolate sauce: deliciously creamy with a rich taste and a deep colour.
Letting your customers apply the chocolate sauce onto their desserts themselves adds a lot to their enjoyment and eating experience.
- 100 g whole milk
- 100 g cream (35%)
- 20 g glucose syrup
- 100 g Callebaut dark chocolate Single Origin Brazil
- A hotplate
- A saucepan
- A thermometer
- A spatula
Heat the milk, cream and glucose syrup together to 50°C.
Pour in the chocolate and stir well.
Keep stirring until you get a lovely homogeneous sauce.
Apply or serve the chocolate sauce at a temperature of 35°C.