Chocolate-Caramel Sauce

Name: Chocolate-Caramel Sauce
Ingredients: 7 ¾ oz. (220 g) milk chocolate, 40 percent cocoa; 7 ¾ oz. (220 g) milk chocolate, 40 percent cocoa; 2 cups minus 2 tablespoons (470 ml) whipping cream; 1 heaped tablespoon (1 oz./25 g) glucose syrup; 1 ¼ cups (8 ½ oz./240 g) sugar; 5 tablespoons plus 1 teaspoon (2 ⅔ oz./75 g) butter

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Chocolate and caramel are one of the most timeless and delicious pairings in the world of desserts.

Ingredients

7 ¾ oz. (220 g) milk chocolate, 40 percent cocoa
2 cups minus

Sauce
Vegetarian
Gluten-free
Microwave

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the cream and glucose syrup to a simmer. While this mixture is heating, prepare a caramel using the dry method, and bring the sugar to 356°F–365°F (180°C–185°C).