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Technique: Sao Tomé chocolate sauce

Sauce SaoTomé
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This sauce can be used hot or cold, wherever a good chocolate taste is welcome. It also makes a delicious ice cream sundae sauce.

Required accessories:


  • Mixing bowl

  • Small saucepan

  • Wooden or silicone spoon




  • 125 ml of milk

  • 100 g of sugar

  • 25g Dutch cocoa powder *

  • 40g butter

  • 40 g of Sao Tomé chocolate with 70% cocoa in pastilles*

  • Pure vanilla extract to taste




  • Heat the milk;

  • Mix sugar and cocoa and add to hot milk;

  • Boil for 3 minutes over low heat, stirring occasionally to dissolve the sugar;

  • Remove the sauce from the heat and add the butter and chocolate, mix;

  • Stir in the vanilla extract.

At Érico, we offer a choice of more than 25 different couverture chocolates sold in pastilles.


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