This is one of those sauces that is a must in every chef's repertoire. It's a classic. In a matter of minutes you can turn a simple sweet into chocolate decadence. So set aside the guilt and go ahead - dip, drizzle and dunk your way through fresh strawberries, ice cream and cake. Make it for your Valentine, they will be delighted you did!
A few bits on chocolate:
One study has shown that the smell of chocolate may actually relax you by increasing theta waves in the brain. Yes, we all have them.
Does chocolate contain any nutrients? Yes, it does, in small amounts. A 1.5-ounce milk chocolate bar contains recommended daily values of the following vitamins and minerals:
• 3 grams of protein • 15% of the Daily Value of riboflavin • 9% of the Daily Value for calcium • 7% of the Daily Value for iron.
When choosing chocolate, look for a shiny finish, which is a sign that the chocolate was heated at the right temperature for the right amount of time. Also, look for a crispy snap when chocolate is broken into pieces. Choose a good chocolate source for sauce like Lindt, Callebaut, or Scharffen Berger. In a pinch chocolate chips will do. This very decadent sauce is ideal served with fresh strawberries. Note: this chocolate sauce recipe is not ideal for coating dipped strawberries. That's another post.
George's Best Chocolate Sauce
Recipe by Chef George Hirsch | Makes about two cups
8 ounces semisweet chocolate, chopped
3 Tablespoons pure cane granulated sugar
3/4 cup cream
3 Tablespoons corn syrup
1 teaspoon pure vanilla extract
Optional: 1 Tablespoon Brandy or Grand Marnier
Place chopped chocolate in a bowl and set aside.
Place cream, sugar, and corn syrup in a small pot. Heat to a boil stirring constantly. As soon as it reaches a boil pour directly over chocolate and stir until all chocolate has melted. Add vanilla and brandy.
Use immediately or cool, cover and refrigerate for up to two weeks. To reheat, heat the amount you need over a double boiler and stir until just melted.