Chocolate Sauce

Appears in

Baking & Pastry: Mastering the Art and Craft

Published 2015

About

The Success of any chocolate sauce depends primarily on the quality of the chocolate. Use the best quality chocolate available to ensure a smooth, richly flavored sauce. Dark chocolate sauces can be made from unsweetened or bittersweet chocolate or a combination of the two. To get the most intense flavor, add a measure of cocoa powder, but be sure to adjust the sauce’s flavor and sweetness with sugar.

Combine sugar, water, and corn syrup in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Remove from the heat.
Place cocoa powder in a bowl and add enough of the hot sugar syrup to make a paste, stirring until smooth.
Gradually add the remaining syrup and mix until fully incorporated. Adding the syrup slowly ensures that the final mixture is fully hydrated and evenly incorporated.
Add melted chocolate and blend until fully incorporated. The chocolate must be melted carefully to prevent it from scorching or becoming grainy.
Strain the sauce through a fine-mesh sieve.
Serve warm or chilled.

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