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
Delivery to France/ Denmark/ Netherlands is now available through the website. We will be using FedEx and costs have increased slightly, along with delivery times. It is possible you will also receive a duty and tax invoice from customs, we are yet to find an exact science to this but so far a few of our customers have been receiving charges that almost double their order. We will be experimenting week by week with other countries in Europe. If you wish to place an order to Europe please contact us directly and we can arrange.
Deliveries to Italy we can't facilitate currently. We have experienced many product restrictions and hefty government charges.
Business as usual! Click and collect still available!
We operate to a 3 working day turn around time - e.g. order on Monday received on Wednesday UK mainland. Orders without tortillas can move faster as tortillas are made fresh to order.