This is one of those sauces that must be 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.
One study has shown that the smell of chocolate may 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 of calcium • 7% of the Daily Value of 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 for a sauce like Lindt, Callebaut, or Scharffen Berger. In a pinch, chocolate chips will do. This very decadent sauce is ideally served with fresh strawberries. Note: this chocolate sauce recipe is not ideal for coating dipped strawberries. Chocolate Sauce Recipe Below
Dip or Drizzle Chocolate Sauce On Your Favorite Cookies
George's Chocolate Sauce
Recipe by Chef George Hirsch | George Hirsch Lifestyle TV Series
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. When it reaches a boil, pour directly over the 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.
