I’ve been using the following recipe to make a chocolate sauce that is heavenly to put on vanilla ice cream:
6 tbsp water 2 ounces baker’s chocolate 1/2 cup sugar ~ 2 tbsp salted butter 1/4 tsp vanilla extract
Instructions: Mix the water and chopped up chocolate in a saucepan on low heat. Once melted, add the sugar and melt. Then add the butter and vanilla extract.
I’ve been making it for years but never could figure out why it was often grainy, until I learned about how chocolate seizes. Since then I’ve tried all sorts of different ways to make it to try and avoid the chocolate seizing, but the best I’ve been able to achieve is un-seizing it once it’s lightly seized, and I can’t even replicate that reliably.
My best result was when I tried melting the baker’s chocolate, then adding sugar, but the sugar wouldn’t completely melt in the chocolate alone. In that case I added the water after, and it seized a bit, but then cooked it on higher heat and was able to smooth it out again.
I really like the baker’s chocolate in this recipe because the flavour is very rich and not too sweet, and I can keep baker’s chocolate in my pantry and not be tempted to eat it before I get around to making some sauce! I am also trying to avoid thinning it with oil, as it is already very rich with the butter, and adding more fat might be overkill.
Any ideas would be much appreciated!