My coworker makes a somewhat fudgy and grainy chocolate sauce (when refrigerated) - how can I replicate? She won't share the family recipe!
I'm not an experienced cook, but everything I've googled talks about how grainy chocolate sauce is an error related to chocolate seizing. This sauce is different - its like there are little crystallized sugar grains or something else making the texture less smooth. I assume something in the cooking process, not the ingredients, accounts for the difference... Thank you for your help!!
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