INGREDIENTS

80 gr. sugar

100 gr. glucose

250 gr. OLYMPOS heavy cream

340 gr. couverture chocolate 70%, in small pieces

4 gr. vanilla extract

salt

 

METHOD
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.

Tip:

* 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.

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