Ingredients:
- 1/2 cup plain yogurt and 1/2 cup whole milk (or 1 cup heavy cream for fuller flavor)
- 1/2 cup dark maple syrup
- 10 ounces of 60 percent plus bitter-sweet chocolate, finely chopped. (Or use 5 ounces 70 percent plus bitter-sweet chocolate and 5 ounces 50 percent plus semi-sweet chocolate, finely chopped.)
- pinch of salt
Directions:
- Combine the yogurt, milk (or heavy cream) and syrup in a small saucepan.
- Put the saucepan over medium heat and bring to a low boil. Add the chocolates, salt and reduce the heat to low. Stir until the chocolate melts. Remove from heat.
- Serve immediately or cover and refrigerate until ready to use.
Note:
- To re-heat, microwave 15 second and stir, repeat four times (total heat up time is 1 min).
- The use of name designations for chocolates is subject to food regulations and there are usually three types of baking chocolates on the market: milk chocolate, semi-sweet chocolate and bitter-sweet chocolate, plus more names (sweet chocolate, dark chocolate) to confuse us.
- In the U.S., milk chocolate has to contain more than 10% chocolate liqueur, sweet chocolate - more than 15% and semi-sweet/bittersweet chocolate has to contain more than 35% chocolate liqueur.
- Different brands of chocolate vendors have different cocoa contents for these types and the listed percentage on the product may be higher than the actual chocolate liqueur/bits content. Therefore, don't expect the same sweetness in the result of prepared food, even when you use the same type or the type with the same designated percentage from different vendors.
- For example, if you use Ghirardelli bittersweet chocolate (designated 60%), use 10 ounce. If you use Scharffen Berger, Valrhona or Schokinag, use 5 ounces of their semi-sweet type (50%) and 5 ounces of their bitter-sweet type (70%). I like Guittard 72 % bittersweet for its smokiness and I use all ten ounces of this.
- What's in the rest of chocolates? Mostly sugar and cocoa butter, and milk in milk-chocolate.
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