Chocolate sauce

What sauce can be called popularly beloved, invariably popular, inferior only to mayonnaise and ketchup? Chocolate sauce, of course. It is used almost always: based on it, you can easily make a chocolate cocktail or cream, pour ice cream, sweet casserole or cupcake with it, and soak cookies or biscuits. And you can just eat chocolate sauce with tea or coffee. And when frozen, it is the most refined delicate chocolate filling for the most expensive sweets.

Today you can buy this delicious product in every store, but it is not difficult to cook chocolate sauce yourself. However, it should be remembered that chocolate sauce is undoubtedly more than just chocolate when melted.

First of all, the preparation of refined chocolate sauce begins at the stage of purchasing raw materials, that is, chocolate. Black chocolate, which contains at least 50 percent cocoa, is considered ideal. Chocolate sauce made from such chocolate is certainly more delicious and fragrant.

But still, one cannot but say that for some people black chocolate tastes too bitter. And the sauce that is made from it, even if sweetened with sugar, in their judgment, has too rich an aroma and taste. In this case, milk chocolate can serve as a worthy replacement.

Returning to making chocolate sauce, keep in mind that even if you just melt the chocolate, then after a short time it will set again. That is, in order to get a full-fledged chocolate sauce, you need to add some components to it that prevent congealing.

The classic chocolate sauce is made as follows: black chocolate is melted with sugar and water, and then cream or butter is added to the mass. At the end of cooking, vanilla or some alcoholic beverage may be added, which has a pronounced taste, for example, cognac, brandy or liqueur.

It is recommended to melt pure chocolate in a water bath, that is, holding a vessel with this product in a larger container with hot water. This necessary condition is due to the fact that if chocolate is melted over direct heat, it can overheat, thereby its structure will collapse and the natural aroma will deteriorate.

Undoubtedly, chocolate sauce is the most delicious when made from high-quality bitter chocolate, however, if there is no chocolate at hand, you can also make a sauce from ordinary cocoa powder by combining it with cream or milk.