80 gr. sugar
100 gr. glucose
250 gr. OLYMPOS heavy cream
340 gr. couverture chocolate 70%, in small pieces
4 gr. vanilla extract
Put the sugar, the heavy cream and the glucose in a saucepan and turn up the heat. Mix until the sugar melts and the mixture starts boiling. Remove from the heat.
Put the chocolate in a bowl and add the hot cream mixture, leaving the mixture without stirring for 3 minutes. Once 3 minutes have passed, stir with a whisk until all the liquids are homogenized with the chocolate and add the vanilla and the salt.
* Add milk at will to dilute the sauce as much as you want based on your preference.
* Add spices or some liqueur / brandy of your choice to the mixture of the liquids to flavor the chocolate sauce.