Cristina Tosi of Milk Bar fame is a genius when it comes to all things sweet and this recipe is based on her fudge sauce but using Cool Chile Co Mexican Chocolate. The gentle spicing of the cinnamon and almonds makes it just a little bit different. Try this on ice cream, pancakes or cakes, it is all good.
Measure the Mexican Chocolate, cocoa powder and the salt into a heat proof bowl. In a small saucepan measure in the glucose, cream and sugar, bring to the boil. As soon as it boils pour it into the bowl with the chocolate. Beat with a whisk until melted and glossy for about 4 minutes. Use straight away or it can be stored in an airtight container in the fridge for a couple of weeks.
To use from cold, give it a couple of short blasts in the microwave stirring in between until just warm.
Cool Chile Updates
Important information for web customers in the UK (please read before placing your order.
We try our best to ship your parcel within 2-3 working days of receipt of your order.
We ship Monday - Friday up to 15:00, any order received after this time will be carried over to the next working day.
We produce fresh made to order tortillas Sunday - Thursday, therefore if you would like tortillas for the weekend, please ensure your order is in by Friday 15:30 (orders for tortillas by case and larger amounts by 08:00 Thursday).
Orders and deliveries will only be processed on working postal days, so please take this into consideration when ordering during a holiday period. If you need your parcel by a certain day, please email firstname.lastname@example.org or phone us 0208 969 5640 to discuss it and we’ll do our best to accommodate you.