Chocolate Sauce Everyone’s Favorite

Chocolate Sauce Always A Winner


Who doesn’t love chocolate?

Chocolate sauce has a lovely and luscious taste sensation. Even better, recent medical studies indicate that it’s “choc” full of flavanoids, compounds that not only protects plants from environmental toxins but, in turn, pass those benefits on to us, A high flavanoid intake ( also found in legumes, nuts and grains) Can reduce risk of developing certain cancers and heart disease, and can as well, lower blood pressure. None of which is meant to suggest that eating chocolate is a replacement for proper health, but isn't it delicious to know, that something that taste so good is also good for you? Dark chocolate has a higher flavanoid level than light. Look for chocolate with 70% cocoa solids or more to maximize flavanoid content.

Chocolate has come a long way from the rather bitter drink the Spanish adventurer Cortes had tasted in Mexico at the palace of Montezuma. Sweetened with another import, cane sugar, the cold, thick drink caught on at the Spanish court when Cortes returned. Slowly, a taste for chocolate spread across Europe to England then to North America. But it wasn’t until the 19th century that techniques were invented to smooth and mellow chocolate to the edible delight we enjoy today.

Chocolate is a complex substance and goes through many stages before it is ready for use in confectionary or baking. The flavor, texture and fragrance of the chocolate you buy depends on the quality of the beans and other ingredients and the discernment and skills of the chocolate maker. It may be sublimely seductive. Belgium, Switzerland, Germany and Britain boast some of the world’s finest chocolate makers.

Chocolate Sauce


  • 1 Cup cocoa or 2 ounces unsweetened chocolate
  • ¾ Cup sugar
  • ½ tsp salt
  • 1 tbsp cornstarch
  • 1/2 Cup corn syrup
  • ½ Cup milk
  • 2 tbsp butter or margarine
  • 2 tbsp Vanilla

    Mix in top double boiler the first four ingredients. Add the corn syrup and milk. Cook for 15 minutes over hot water, stirring until thickened. Add butter and vanilla. Makes 2 cups.

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