Some cosmetic changes in preparation for larger site changes in the works.


Revised recipe: Dyslexic Chocolate Sauce

Veteran Member
17234 posts
Joined: Dec 12, 2005


Posted to Thread #12697 at 1:56 pm on Nov 21, 2008

12 oz 70% bittersweet chocolate
8 oz 55% semisweet chocolate
12 oz sugar (1.5 Cups)
12 oz evaporated milk (1 large can, not the small 5 oz can)
1 Tbl water
1 Tbl light Karo corn syrup
8 oz unsalted butter, room temperature

Bring large pot of water to boil and sterilize 6 8-oz jars for 5 minutes. Remove and place off to the side.

Gently melt chocolate in a double-boiler or place large bowl with chocolate over the same pot of simmering water used to sterilize the jars. Make sure the bowl does not touch the water. Remove from heat when chocolate is mostly melted.

Place sugar, evap milk, water and corn syrup in a microwavable bowl. Zap for 5 minutes, stopping and stirring midway to ensure sugar is not trapped at the bottom. Zap one more minute to ensure the sugar is completely melted and doesn't recrystallize.

Using a small strainer to capture the evaporated milk solids, pour over the chocolate and stir until all is melted and smooth.

Cut room temp butter into chunks and add it to the chocolate, stirring to incorporate. This may take a minute or two to fully incorporate. Be careful here that the chocolate is not too, too hot. Otherwise the butter will not absorb; it will just float on top.

Chocolate will appear thin, but it will thicken as it cools. Ladle into jars (9 oz per jar) and seal with lids. Set off to the side. As it continues to cool, the lids will "ping" during the day, ensuring the seal is complete.

I keep it in the frig as it contains butter. Rewarm at 50% on the microwave for 30 second bursts to avoid scorching--a sad thing to do to chocolate.


Notes: I've linked the original recipe, which ended up with super-saturation and crystallization issues, just in case others decide to adjust the recipe. There are pitfalls there, folks. Beware of the quantum science of crystallization.
I use Callebaut (Belgium) chocolates and Plugrá butter when it's on sale. Since there isn't much else in it, the quality of the sauce will ultimately depend on the quality of the chocolate.
The corn syrup and water are my attempts to avoid crystallization.


Jesus saves. Buddha recycles.

Other messages in this thread: