INGREDIENTS
INGREDIENTS
| 150g | 5.29 oz | Glucose |
| 600g | 16 oz | Whole milk |
CHOCOLATE SELECTION (CHOOSE ONE)
| 500g | 17.64 oz | Dark Chocolate Growers Choice 71% |
| 520g | 18.34 oz | Dark Chocolate Peru 62% |
| 660g | 23.28 oz | Dark Chocolate Growers Choice 58% |
| 560g | 19.75 oz | Dark Chocolate Ecuador 56% |
| 505g | 17.8 oz | Dark Chocolate Ecuador 65% |
| 700g | 24.69 oz | Milk Chocolate Caramelized Ecuador 40% |
| 505g | 17.8 oz | Milk Chocolate Peru 38% |
| 505g | 17.8 oz | Milk Chocolate Growers Choice 33% |
METHOD
METHOD
Boil the milk with the glucose. In a mixing bowl, melt the chocolate. Gradually pour the hot mixture over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture.
Note: For a lighter consistency and for lengthened holding time, milk chocolate sauces are to be heated at 68/77°F (20/25°C) and dark chocolate sauces at 95/104°F (35/40°C).
Makes 33.8oz of chocolate sauce
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