Chocolate dipping sauce is a staple dessert accessory for many people. It is used as a dip or coating for a variety of sweets as well as a drizzle on many types of cake. Typically, making a homemade dipping sauce with chocolate requires only a few steps, but some extra tips may help to make the sauce better. Many people recommend using dark chocolates to bring out a bold and contrasting taste. It is also recommended to add sugar, cream and butter while the chocolate is melting to make the sauce creamier and prevent it from solidifying. Adding extracts and liqueurs may create a unique flavor to the dipping sauce.
A dark chocolate with high cacao content is believed to create a nice balance with sweet accompaniments. Typically, at least a 50 percent concentration of cacao is preferred, but higher concentrations of 70 or 80 percent are considered more ideal. Dark chocolates tend to have a bitterness that is only slightly lessened when making the sauce. This bitter taste is believed to contrast and balance the sweetness of fruits and other desserts that are paired with chocolate dipping sauce.
To create a creamier or smoother chocolate dipping sauce that does not require consistent heat, it is recommended to add butter and cream as well as sugar or agave nectar. Water may be mixed in the sauce as well to change the consistency of the dipping sauce, but normally it should be added after the butter or cream. This is because water may cause the chocolate to stiffen and become grainy. If this does happen, shortening may be added by the teaspoon until the sauce returns to a softer consistency.
Several people recommend adding more flavors to chocolate dipping sauce to create a unique and more decadent taste. This may be accomplished in a few ways. Commonly, extracts like French vanilla, orange or hazelnut are added just prior to serving, but almost any extract flavor may be used depending on the accompaniment. For a bolder flavoring, liqueurs may also be added to the dipping sauce.
When making a homemade chocolate dipping sauce, it is also important to remember a few smaller points. While using large blocks of chocolate, cutting it down to smaller squares usually shortens the melting time. If using direct heat to melt chocolate, it is important to keep the pot under a low heat as chocolate tends to burn easily. While using a steam-heat method, all equipment should be dry to avoid the chocolate stiffening and turning grainy during the melting process. In some cases, coco powder may be used as an alternative to actual chocolate if none is readily available.
