VIDEO: Make your own chocolate sauce

Homemade chocolate sauce means double pleasure

In contrast to finished chocolate sauce, homemade chocolate sauce always tastes fresh. You alone determine which ingredients go into the finished sauce - that is, artificial preservatives are not used.

• The main ingredient of the chocolate sauce is solid cooking chocolate.
• These are now available in different variations in the supermarket.
• Choose between whiter chocolate, dark chocolate or milk chocolate. Be sure to buy high quality cooking chocolate so that you get a good result in the end. Pay attention to the highest possible fat content.
• Dark chocolate with a cocoa content of at least 75% has been shown to have a health-promoting effect. However, the taste of this chocolate is tart to bitter.


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How to melt the chocolate 

1. Break the cooking chocolate into individual pieces by hand. These parts should fit in the smaller saucepan.
2. Fill the larger saucepan with
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   water and bring the water to a boil. Place the smaller cookware with the chocolate pieces in the larger ones. Let the water continue to boil.
3. Make sure that water does not splash into the chocolate saucepan. If necessary, turn down the temperature of the hotplate a little until the water is no longer splashing quite as strongly.
4. The aim is to heat the vessel with the chocolate pieces so that the chocolate slowly begins to melt. Due to the indirect heat, the chocolate does not run the risk of scorching.
5. Stir in the chocolate, being careful not to mix the not-yet-melted pieces with the ones that have already melted. This process usually only takes a few minutes.
6. If you want to use the chocolate as a glaze, mix a small piece of butter or margarine with the melted chocolate to make it smoother.
7. Basically, the more butter or margarine, i.e. external fat, you add to the melted chocolate, the more liquid the sauce will be.
8. If you mix a little fat in the chocolate sauce, it will solidify again quickly, so it must be processed further very quickly.
9. The more butter or margarine you melt in the chocolate sauce, the longer the chocolate will stay liquid.

You can make the finished, still liquid chocolate sauce with finely chopped nuts, a shot liqueur or refine white wine and similar ingredients. Let your imagination run wild!