Posts Tagged ‘Chocolate Sauce’

The ChocolateDoctor’s Salted Butter Chocolate Sauce

Thursday, June 19th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

The two natural flavor enhancers I love to include in Choclatique Chocolate are coffee and salt. Coffee provides richness and adds to the depth of flavor while salt provides contrast against the sweetness of the chocolate. Now here is a great homemade dessert sauce that is ready in a flash!

Prep Time: 10 minutes
Yield: Makes 2 cups

Ingredients:
1 cup whole milk
1 tablespoon cold coffee
6 tablespoons (3 ounces) salted butter, cut into cubes
1/4 cup packed light brown sugar
10 ounces Choclatique Private Reserve Chocolate, Chopped
1 1/2 teaspoon pure vanilla extract
1/8 teaspoon sea salt

Directions:

  1. Heat the milk, coffee, butter and brown sugar in a saucepan until it begins to steam—do not let it bubble.
  2. Remove from heat and add all the chocolate, vanilla extract and salt, whisking gently until the chocolate is melted and the sauce is smooth.
  3. Serve the warm sauce over ice cream, or frozen yogurt. Or, drizzle a little onto your favorite cake. You can even add a little bit to a cup of plain refrigerated yogurt.
  4. If you have some sauce left, cool it to room temperature and store it in the refrigerator for 2 to 3 weeks.
  5. To re-warm, put the sauce jar in a microwave for about 30 seconds on half power or place the jar in a pan of hot water.

ChefSecret: Make it a Mexican chocolate by adding a teaspoon of ground cinnamon and 1/2 teaspoon of almond extract.

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The ChocolateDoctor’s Bacon Hot Fudge Sauce

Friday, July 19th, 2013
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

I love chocolate. That goes without saying. I also love bacon… my preference is Benton Bacon from the Smoky Mountain Country of Tennessee. So we thought, what would happen if you mixed them both together to make a beautiful ice cream sauce? The result was pure heaven. This tasty treat combines two of the best foods on the planet into one delicious delicacy. I promise it will turn into your friends’ legendary stories of your culinary prowess making the best dessert ever.

Prep Time: 10 minutes
Cool Time: 10 minutes
Ready In: 20 minutes
Yield: 1 1/2 cups

Ingredients:
6 ounces Choclatique Private Reserve Chocolate (64%)
2/3 cup evaporated milk
1/8 cup of granulated sugar
2 tablespoons pure maple syrup
1/3 cup crisp, cooked Benton (if you can find it) bacon chopped up into small bits

Directions:

  1. Combine the chocolate, milk, sugar and maple syrup in a medium saucepan and heat over low. Stir constantly until chocolate melts—do not bring to a boil.
  2. When the chocolate is melted and the sauce is smooth, add 1/4 of the bacon and stir.
  3. Remove from heat and allow to set until it is cool enough to eat.
  4. Pour over ice cream and sprinkle the top with bacon pieces.

ChefSecret: Benton’s Smoky Mountain Country Bacon is slow cured using salt, brown and white sugar. This time-honored practice dates back to the era of their forefathers, when the preparation and preservation of meat was a way of life and sustenance. Although the hands of time and technology have sculpted many aspects of our modern world, at Benton’s Smoky Mountain Country Hams they have upheld the traditional dry-curing process and are striving to produce world class country hams and bacon. Hickory smoking is performed in a small, wood stove smokehouse behind the business, imparting a distinct smoked flavor that many prefer.

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The ChocolateDoctor’s The Best Homemade Chocolate Sauce

Friday, November 30th, 2012

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Chocolate SauceIf it is decadent and rich chocolate, I love it. Chocolate is something we can’t resist, can we? Just thinking about chocolate conjures up images of deliciously silky goodness that can put a smile on anyone’s face. At the Chocolate Studio we are always experimenting with different types of chocolate, which includes Dark, Milk and White to create new chocolate sauces.

Chocolate sauce is something that you can use in so many ways. It’s the best topping for ice cream sundaes, buttermilk hotcakes, cheesecakes and fruit, as anyone who has enjoyed a chocolate covered strawberry can attest. Here’s my latest—a simple recipe for chocolate sauce, perfect for your decadent pleasures.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 2 hours
Ready In: 2 hours 20 minutes
Yield: About 2-1/4 cups

Ingredients:
1 cup water
1/2 cup granulated sugar
1/2 cup light corn syrup (I like to use Karo Syrup)
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
2 ounces Choclatique Ebony Dark Chocolate Pastilles, finely chopped

Directions:

  1. In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
  2. Bring to a boil over medium heat. Simmer and until it almost boils then remove from it from the heat and stir in the chopped chocolate until melted. Let it cool.
  3. Re-warm before serving.

Store the chocolate sauce in a refrigerated in covered container for up to 3 weeks.

ChefSecret: Why let it cool? Although you are going to want to eat this yummy chocolate sauce right away, let it rest for a few hours before serving giving it time to thicken up a bit.

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