Homemade Chocolate Sauce

Chocolate sauce, as the name suggests, is a food made from chocolate, and it is also a food that many people like to eat. If conditions permit, you can make chocolate sauce at home. The chocolate sauce made in this way is not only clean and hygienic, but can also be formulated according to your own taste and eating habits. Next, I will introduce to you how to make your own chocolate sauce!

1. How to make chocolate sauce

Take all the ingredients, use a measuring spoon and measuring cup to measure 50ml of milk powder and 200ml of warm water, and make a 200ml cup of milk. If you want to make it, you don’t have to follow my instructions. Just decide the amount based on your own preferences.

Add sugar to the brewed milk and measure 100ml of cream.

Heat the milk and make a paste. Add the cream little by little while stirring so that the flavor will be more even. Anchor's cream really does smell like a strong animal fat. The more the milk paste approaches the end, the more frequently you need to stir it. Keep the heat on low and you can turn off the heat at this point.

Heat it in water to melt the chocolate. The temperature of the hot water should be around 50-60 degrees. I forgot to buy a thermometer, so I just go by feel. The bowl containing the chocolate must be wiped dry. When stirring the chocolate, it must be stirred in the same direction, otherwise there will be bubbles. Do not allow water to enter during stirring, otherwise the chocolate will become hard.

After the chocolate is completely dissolved, add a quarter of the milk paste for the first time. The oil and water will separate at first, but stir slowly and they will come together. Add the remaining half of the milk in the saucepan a second time, and the last half a third time. Add the milk paste to the chocolate in three additions.

This is the last time to add the milk paste. Stir slowly in a clockwise direction until it is smooth.

2. Dishes Features

Chocolate Cream is a delicious dessert made from cocoa powder and milk as the main ingredients. It can be eaten as a dessert or used as a sauce for bread, etc.

3. Do not eat expired chocolate

If chocolate is stored for too long, just like oil becomes rancid, it will cause the peroxide value to increase. The peroxide value is an indicator that reflects the oxidation of fats in food. Once it exceeds the standard, it will directly affect the quality of the food. If this happens, it often requires professional instruments and equipment to detect it. It is difficult to judge from the appearance. Eating expired chocolate may cause great harm to the human body, such as causing gastrointestinal discomfort, diarrhea, and possible liver damage.