A very tasty sauce that won't splinter after being warmed up when it hits your ice-cold ice cream !!
It is relatively firm when it is cold and when heated it becomes thick!
The special thing about it is that it does not get hard, but stays smooth and tender like a chocolate - chewy candy ... fudge ...
Tastes super hot on ice, because it thickens here immediately!
Personally, I have Callebaut No. 811 54,5% used.
You can of course also use another dark chocolate / couverture.
The consistency of the finished sauce is relatively firm when it has cooled down after cooking.
A little more warmed up / heated, it becomes thick to liquid and as soon as it hits the cold ice, it becomes a little firmer ... thick, soft, smooth like a chewy candy ... who loves fudge?
