Making Chocolate Sauce

In all the hubbub of traveling this week I forgot to post this short tutorial. This sauce (really a syrup) is simplicity itself. Assemble your ingredients, then combine the sugar and cocoa powder.

Add the water.

Set it on to simmer. Boil it for 3-4 minutes, then let it cool for about five minutes. Add the chocolate and vanilla and stir until the chocolate is completely melted.

Allow it to cool another twenty minutes or so, then pour it into the container of your choice. A squeeze bottle works quite well!

Store this for up to a month in the refrigerator.

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14 Responses to Making Chocolate Sauce

  1. Mari says:

    “Store this for at least a month in the refrigerator.”

    … so I can’t use it until a month has passed?

    :-)

    Thanks for the recipe!

  2. Heather says:

    This looks simple but delicious – simply delicious -as always thanks for sharing :)

  3. Susan says:

    Thanks, Joe! After I read the recipe, I had often wondered why DL used as much corn syrup as he did in his recipe (especially since so many think corn syrup is the spawn of the devil!) because it doesn’t take much to help seed the sugar for proper crystallization. It led me to wonder if maybe it helped with the suspension of the chocolate in the syrup or how the syrup combines with other fluids. I ask this not knowing diddily about how that works, but notice that when making chocolate milk with it, it stayed suspended in the milk remarkable well. One of my biggest gripes about chocolate syrup has been why it dissipates so readily. Why is that?

    • joepastry says:

      H i Susan!

      Yes considering David was the pastry chef at Chez Panisse (Alice Waters’ restaurant in Berkeley), it is a bit surprising…but David is a man who knows his own mind. I’m glad he’s not inhibited! ;)

      I think the reason for the karo is twofold: it prevents crystallization as the syrup sits and it also helps thicken in bit. However I don’t think you really need the syrup re the crystallization issue, and if you simmer it for a few minutes as directed it achieves a nice consistency.

      Thanks for the comment!

      - Joe

      - Joe

  4. Linda says:

    Definitely have to try this one! I’m making a chocolate trifle for delivery on Wednesday. I’m imagining using this in some fashion… Looks even better in pictures than I imagined from the recipe.

    • joepastry says:

      It’s a handy thing to have around, no question. Let me know what you think!

      - Joe

      • Linda says:

        I think it is great! I’ve used it several times. Thick enough but not to thick for a squirt bottle application. I do find some variations between this blog’s instructions and the instructions on the recipe blog. Maybe you can compare those? Best I remember it was the cooking time.

  5. Olawale says:

    Hello,

    Can I use glucose or Golden Syrup in place of the corn syrup?

    Thanks for the reply

    Wale

  6. Malini says:

    Thank you. Once the sauce cooled down I added 2 eggs, 1/2c-constarch and 2t-vanilla, 1-coffee granules to make an awesome brownie. I omitted the chocolate and so it was cheap as chips brownie :D

    Thank you.

    • joepastry says:

      Excellent. Thanks for the note…another outstanding improvisation.

      Cheers,

      - Joe

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