Do you know, I love chocolate. Yes, I love it dangerously a lot!! BUT I don’t like hot chocolate. Gotta admit – not a fan. Milky warm chocolate of dubious strengths – blah! *Gag* Sorry – too much info!
But that kinda changed the other weekend. I was making a hot chocolate for one of our lovely regular customers. She’s a big fan of my chocolate-caramel sauce. Anyway, there was a little of the hot choc left in the jug after I’d served up the drink. Now, I’m a big believer in knowing all my products. I mean, how? HOW can you possibly sell something if you don’t have an idea of what it tastes like and an opinion on the product? (Hmmm, wonder if all that tasting might be part of the reason for my, umm…weight gain……
Anyway, the hot chocolate made with my Birdseed Chocolate Caramel Sauce was really very, very, very nice. Delicious, in fact!! 🙂 I’m not saying that I’d sit and drink a whole cup, but it really was very, very delush! It’s also great in milkshakes or smoothies; mixed into yoghurt; drizzled on cakes; used to sandwich biscuits together; as a dipping sauce for strawberries and bananas, and pretty much anything you can think of to use chocolate caramel sauce for! Best of all – it’s dairy and refined sugar free! Ahhh – what a winner!!
The other great thing is that you can have it as caramel sauce, or turn into into chocolate sauce. You can also have it as a sauce or as caramels or even as fudge! It’s just sugar after all and all sugars follow the same basic rules. The longer you heat the sugar mix – you’ll achieve different stages of sugarisation! The Joy of Cooking (http://www.joyofbaking.com/StagesOfCookedSugar.html) has a great guide to working with sugar temperatures.
Birdseed (CHOCOLATE) Caramel Sauce
- 500g Coconut Cream (I use AROY-D brand. It’s not organic. But it has no additives: no stablisers, gums, preservatives. And has the most wonderful quantity of cream per can. Usually around 2/3 of a can is cream with 1/3 being coconut water.)
- 450g Coconut sugar or rapadura sugar
- 50g maple syrup or coconut syrup
- 100g pure cocoa or cacoa powder (a little more if you want your sauce really chocolatey!) (THE COCOA IS OPTIONAL TO MAKE THE SAUCE CHOCOLATE. WITHOUT COCOA – THE SAUCE WILL BE CARAMEL).
- Clean, sterilised jar or bottle or bowl for storage.
Put all ingredients, APART from cocoa powder, into a heavy based saucepan. Bring to the boil and stir to make sure the sugar is mixed in and not sticking to the base of the pot. Drop down to a simmer with attitude and let it go. Occasionally stir to make sure it’s not sticking.
SAUCE: If you let it roll on a irritated simmer for around 20 mins you’ll have a nice sauce. If you want caramal sauce – DO NOT ADD THE COCOA. Just store in clean container. IF YOU WANT CHOCOLATE SAUCE: Add your sifted cocoa in and with a whisk, mix in well to get rid of lumps. Stir until all the lumps are gone. Remove from heat and store in a clean jar in the fridge.
CARAMEL: Continue to let the sauce simmer until it reaches around 108oC – 110oC Remove from heat and add sifted cocoa powder. Stir in well and either use it before it sets or pour it into your container and set aside to set. Cut into squares, wrap in greaseproof paper squares and ENJOY.
FUDGE: Continue to let the sauce simmer until it reaches around 112oC – 115oC. Remove from heat and add sifted cocoa powder. Stir in well and you’ll notice the sauce starting to thicken and turn paler the more you stir. Now is the time to start to use your fudge before it sets or pour it into your container and set aside to set. Cut into squares and ENJOY.
The photo below is of the sauce poured onto of a cake. What a shine!! I probably took this sauce to around 105oC. So it was still quite sticky.
You can coat fruit in your sauce – best taken to caramel stage.
The possibilities with this very easy to make very yummy sauce are endless and only limited by your imagination.