Technique: Sao Tomé chocolate sauce

Sauce SaoTomé.pdf

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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

Ingredients:

• 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

Preparation:

• 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.