I tend to use alkalised (also known as Dutch-processed for anyone reading the comments!) — my favourite is Valrhona although it’s $$$. I don’t think the cocoa powder is too crucial in this recipe — any will do the job of enhancing the depth of the chocolate flavour — but in terms of better value supermarket brands I like Meunier best, followed by Green & Black’s x
Thanks for the bitter chocolate sauce recipe, i have approximated one from my Mum for years that involves chocolate, butter, golden syrup and water but as no one has ever codified it it can go wrong and harden when it hits ice cream (so wrong) so it’s good to have some clear metrics and another option.
Haha we can’t be having it go solid over ice cream! Although, have you ever tried magic shell? It’s a chocolate layer that goes hard over ice cream but it’s very thin so it works as a nice texture.
This sounds wonderful. What kind of cocoa, alkalized or not? Is there a brand you like best?
I tend to use alkalised (also known as Dutch-processed for anyone reading the comments!) — my favourite is Valrhona although it’s $$$. I don’t think the cocoa powder is too crucial in this recipe — any will do the job of enhancing the depth of the chocolate flavour — but in terms of better value supermarket brands I like Meunier best, followed by Green & Black’s x
Thank you!
I add a spoon of expresso coffee to mine
Brilliant — adding coffee or cardamom is such a great way of adding depth to chocolate!
Thanks for the bitter chocolate sauce recipe, i have approximated one from my Mum for years that involves chocolate, butter, golden syrup and water but as no one has ever codified it it can go wrong and harden when it hits ice cream (so wrong) so it’s good to have some clear metrics and another option.
Haha we can’t be having it go solid over ice cream! Although, have you ever tried magic shell? It’s a chocolate layer that goes hard over ice cream but it’s very thin so it works as a nice texture.
Do let me know if you try this chocolate sauce!