Milk chocolate sauce

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 1

There's nothing complicated about making your own homemade milk chocolate sauce. And there's nothing more delicious than serving it lavishly on top of great desserts. Or better yet: serve the chocolate sauce in a separate little sauce cup, so your customers can serve themselves. It adds a lot to the experience. Full-bodied, with nice intense cocoa flavours and more creaminess than a dark chocolate sauce, this recipe always works. For the perfect end result we recommend using Finest Belgian Chocolate or a Single Origin milk chocolate if you want more sophisticated flavours and aromas, great for food pairings. Best pick the standard fluidity, indicated with 💧💧💧 on the packaging, to achieve the perfect texture and gloss.

Recipe components

Milk chocolate sauce

  • 445g
  • 100g
    glucose syrup DE 40
Heat together.
Mix together and then mix into previous mixture. Bring to a boil and remove from heat.

Add, emulsify and leave to cool in refrigerator.