After 13 years of salaried man life in Paris, I took my Grand Diploma at The French Culinary Institute in New York. Now, I am Sous Chef at The French Consulate here in Manhattan.
On this blog, you will find info, tips, recipes and more from my hands-on experience...
Jan 23, 2012
Indispensable : La Sauce au Chocolat
As a rule of thumb, just keep in mind that you need the same amount of milk and chocolate. Sugar and fat (cream or butter) will enhance taste and bring a shiny texture
100 ml milk
100 baking chocolate chips
20 ml cream
30 g sugar
Briefly boil the milk, cream and sugar
Pour this hot liquid on the chocolate chips and mix. This easier way is to use a robot coupe or a hand blender to have your sauce ready in seconds