Two Chocolate Sauces: Grenada dark chocolate sauce

Preparation info
  • Makes

    400 ml

    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About


  • 170 g Grenada Chocolate Co. chocolate
  • 140 ml milk or soya milk
  • 35


Put the chopped chocolate into a heatproof glass bowl. Place the milk and glucose in a heavy-based saucepan over a low heat and bring to the boil. Pour a third of the hot milk into the centre of the chopped chocolate and stir with a rubber spatula until the chocolate forms a glossy emulsion with the milk. Gradually add the rest of the milk, stirring constantly (use a stick blender if the mixtur