Chocolate Sauce (chocolate syrup)
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- This video provides the perfect formula for making your own chocolate sauce. I also encourage you to flavor it with different liquors or extracts if you want to put a spin on your sauce. Good for long term storage as well.
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Thank you Chef... you’re a great teacher! You don’t leave any question marks about your technique.. I wish you continuous success :)
Thank you very much !
Stay tuned for more.
just discovered your channel. Really love it! Thank youuuu!!🥰 please don’t talk less, it helps a lot!
You're welcome. I'll be talkin LOL.
Thank you, chef.
I'm a pastry chef beginner and I've been searching for a good chocolate sauce recipe. So, I think I have it now thanks to you.
YW
You're great! Thank you chef! Plus totally adore you're fridge door..! 😂
Thank you and I hear ya on the fridge door !!!
thank you...great video... demonstration, explanation, presentation...
You're welcome
I enjoyed your video very much. Great share. Thanks.
YW !!
Good👍👌 Amazing 💯🎉🎉💪🏽
Thank you!!
We must be on the same team?? lol
If i add butter to my chocolate sauce, can it last around 3-6months?
If you add butter to THIS chocolate sauce it will tighten up in the fridge and you'll be unable to effectively squeeze it out of a bottle before bringing it to room temperature. With that in mind, you'll only be able to continue rising and lowering its temperature (assuming that you did it every day) for about 1-3 weeks before the threat of bacterial infection sets in on the butter.
My advice is to Not add the butter unless you're looking for a ganache type consistency.
Thank you
You're welcome!!
Do I need to use an ice water bath or will it still work if I just pop it in the fridge to cool?
Yes, you can just pop it in the fridge.
I thought putting water in chocolate causes it to get grainy? How did the simple syrup not do that?
murtezatt Syrup does not “do things”. Simple syrup does however eliminate any granulated sugar addition to the sauce which prevents it from being grainy. If you watch that video (chocolate sauce) you will hear me tell you what level of cocoa was in that particular chocolate, not to be confused with milk chocolate, which I do not recommend for this sauce.
Hello John, how are you. I loved your video. I have few questions to ask;
1. what to use in a syrup, wile making, not to get crystals of sugar after a wile?
2. in your video you suggested to use other flavors for the chocolate syrup, would you show us what to use and how (non alcoholic).
3.Do you have a business email that you can provide for business related questions? Thank you very much. Waiting to hear from you.
best regards. Victoria
Thank you !!
For starters, here's a link to my written recipe for the simple syrup:
www.raven.directory/?v=5MtCVHgSXG4
In terms of flavoring the finished chocolate sauce with non-alcoholic: The most common approach would be to add vanilla or any number of different fruit extracts such as orange, raspberry or almond. Taken a step further, if you were going to use the finished cooled chocolate sauce fairly soon after it's made you can do things like adding fresh raspberry puree and whipped heavy cream to it to change it completely into more of a secondary sauce.
In terms of any business queries or questions you can just type them into any comments section here and your comment will automatically be vetted by us and I can respond to you directly. You may want to include your email address and don't worry about it being posted here in the comments. All of the comments here are edited before being posted.
1 cup of syrup equivalent to how many grams of sugar?
1 cup of sugar. Here's the video link:
www.raven.directory/?v=5MtCVHgSXG4
Is it okay to use unrefined chocolate bar?
Yes, absolutely !!
Can i use u sweetened cocoa powder instead?
Yes. there are different versions of chocolate sauce that are made with either sweetened and/or bitter cocoa powder(s). If you experiment with using them - don't use this formula as a guide. I say that because the cocoa powder versions vary and some include milk or cream and even some flour.
If I were to make one with powder I would start out with bitter powder and whisk it with granulated sugar, then add water & vanilla and bring it to a simmer and strain it. I can't tell you proportions of ingredients but it shouldn't be that hard for you to figure it out. The good & easy part, is that you can adjust your experimental version until you have it where you want it.
can yyou use milk chocolate and simple syrup
You can, but the outcome is different.
Hi Chef is this sauce use for klondike?
No, it's not.
Umm what is simple syrup.
Here's the link to my simple syrup video. To answer your question; it's sugar & water brought to a boil and then usually cooled down for different uses.
th-cam.com/video/5MtCVHgSXG4/w-d-xo.html
but where is the double check, ive waited 8 years for this.
The term "double check" is often mistakenly used for the 1st check of something, that in the final analysis, never is checked a 2nd time. I'll assume you know that and instead salute your sense of humor lol,
I see you've lost some wegith. Looking good man.
Thank you very much !!
what's a surrup?
I would think that it's a less common spelling of syrup. Why? Are you having a spelling or pronunciation issue/problem?
Its a thick liquid. It could be any flavor syrup this video just happens that in this video it how to makr choclate syrup/sause!
By the way great video John, love this recipe!💕
@@sara_sunflxwer4760 OK !! lol
Sir please explain how to make that simple syrup
Here's the link to my simple syrup video.
th-cam.com/video/5MtCVHgSXG4/w-d-xo.html
Just BUY it at the local liquor store!!!
my god man, just tell us the recipe
Here you go !! LOL
Highlights
Yield: 3-4 cups
Hands on Preparation Time: 5-10 minutes
Total Preparation Duration: One hour or so
Ingredients
2 cups semi sweet or bittersweet chocolate chunks - approximately 60% cocoa fat - NOT MILK CHOCOLATE
1 cup simple syrup - with an additional cup available if you need it. - SEE VIDEO
Method
Place the chocolate and the one cup of syrup into a small saucepan and bring it to a simmer on a low to medium flame while whisking. When the chocolate is completely melted then remove the sauce from the stove and strain it through a fine sieve (chinois) and recess the sauce into an ice water bath. Allow it to cool for about 30-40 minutes or until very cold (stirring occasionally) and add more cold syrup to it if it is too thick. It is your job to arrive at your correct texture based on the chocolate you have selected. The proportions of chocolate to syrup listed in this recipe are listed based on a 60% cocoa butter fat content in the chocolate. There are so many kinds of chocolate with so many different levels of cocoa powder, fat and sugars added to them it is impossible to give you an exact measurement proportion of the amount of chocolate to syrup unless I listed a specific chocolate for you to use which I think defeats the purpose of learning how to make a chocolate sauce based on the chocolate that has been selected. That is the reason that I have emphasized your need to understand the syrup adjustment approach to eventually arrive at the sauce consistency texture. Understanding that will give you the knowledge you need to make a perfectly textured chocolate sauce regardless of the chocolate you choose to use.
Common Mistakes
Not melting the chocolate completely and the final sauce being grainy.
Storage Specifications
You may store this covered in the fridge for up to three months without hesitation. I recommend storing it in a squeeze bottle for practical purposes but is certainly not required.
Chef's Notes
This video provides the perfect formula for making your own chocolate sauce. I also encourage you to flavor it with different liquors or extracts if you want to put a spin on your sauce such as Gran Marnier, Amaretto, Rum, Hazelnut (Franjelico), Cherry, Mint etc... for different results.
why not milk chocolate
You talk WAY too much!!! Lost my interest!!!!!
I agree that i used to talk too much in some of my older videos, like this one. At least the technical content is on the money !! LOL