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MarilynFL

Marilyn & Meryl's Bittersweet Chocolate Sauce

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Joined: Dec 12, 2005

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Posted to Thread #21183 at 8:05 pm on Dec 13, 2011

[to make it simpler to find the recipe if anyone wants this for the holidays.]

Marilyn's DYSLEXIC BITTERSWEET CHOCOLATE SAUCE (version #1):

1 C sugar
12-oz can of evaporated milk
2 TBL water
3/4 C light corn syrup
12 oz 70% bittersweet Callebaut chocolate, chopped
8 oz 54% semisweet Callebaut chocolate, chopped
8 oz unsalted Plugra butter, room temperature, cut into chunks

MERYL's BITTERSWEET CHOCOLATE SAUCE (version #2):

1 C + 2 TBL sugar
12-oz can of evaporated milk
2 TBL water
3/4 C light corn syrup
10 oz 70% bittersweet chocolate, chopped
10 oz 60% semisweet chocolate, chopped [edited from 62%]
8 oz (2 sticks) unsalted butter, room temperature, cut into chunks

DIRECTIONS:

Bring large pot of water to boil and sterilize six 8-oz jars for 5 minutes. Remove and place off to the side.

Gently melt chocolate in a double-boiler or place large bowl with chocolate over the same pot of simmering water used to sterilize the jars. Make sure the bowl does not touch the water. Remove from heat when chocolate is mostly melted.

Place sugar, evap milk, water and corn syrup in a microwavable bowl. Zap for 5 minutes, stopping and stirring midway to ensure the sugar is not trapped at the bottom. Zap one more minute to ensure the sugar is completely melted and doesn't recrystallize. You can also cook this on the stovetop, stirring constantly.

Using a small strainer to capture the evaporated milk solids, pour over the chocolate and stir until all is melted and smooth.

Cut room temp butter into chunks and add it to the chocolate, stirring to incorporate. This may take a minute or two to fully incorporate. Be careful here that the chocolate is not too hot. Otherwise the butter will not absorb in; it will just float on top.

Chocolate will appear thin, but it will thicken as it cools. Ladle into jars (9 oz per jar) and seal with lids. Set off to the side. As it continues to cool, the lids will "ping" during the day, ensuring the seal is complete.

I keep it in the frig as it contains butter. Rewarm at 50% on the microwave for 30 second bursts to avoid burning it--a sad thing to do to chocolate.


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