|600g||16 oz||Whole milk|
CHOCOLATE SELECTION (CHOOSE ONE)
|500g||17.64 oz||Dark Chocolate Growers Choice 71%|
|520g||18.34 oz||Dark Chocolate Peru 62%|
|660g||23.28 oz||Dark Chocolate Growers Choice 58%|
|560g||19.75 oz||Dark Chocolate Ecuador 56%|
|505g||17.8 oz||Dark Chocolate Ecuador 65%|
|700g||24.69 oz||Milk Chocolate Caramelized Ecuador 40%|
|505g||17.8 oz||Milk Chocolate Peru 38%|
|505g||17.8 oz||Milk Chocolate Growers Choice 33%|
Boil the milk with the glucose. In a mixing bowl, melt the chocolate. Gradually pour the hot mixture over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture.
Note: For a lighter consistency and for lengthened holding time, milk chocolate sauces are to be heated at 68/77°F (20/25°C) and dark chocolate sauces at 95/104°F (35/40°C).
Makes 33.8oz of chocolate sauce