Dark chocolate sauce

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 1

Here's to great chocolate sauce! This recipe allows you to create a simple but very creamy chocolate sauce with an intense dark chocolate taste. For the perfect end result we recommend using Finest Belgian Chocolate or one of the Single Origin dark chocolates for exciting flavours with more acidity and flavour notes of exotic fruits, spices and so much more. As always for pastry basics, we recommend using a chocolate with standard fluidity, indicated with 💧💧💧 on the packaging. It will give your sauce the perfect texture and gloss.

Recipe components

Dark chocolate sauce

  • 445g
  • 100g
    glucose syrup DE 40
Heat together.
  • 144g
    caster sugar
Mix into previous mixture. Bring to a boil and remove from heat.
Add, emulsify and leave to cool in refrigerator.