Chocolate Is the Sauce for the Chips
I think I could exist on a diet consisting entirely of sauces. Yoghurt sauce for breakfast, beetroot sauce for lunch, cheese and pepper or hummus for dinner. I could spend days dipping vegetables, slices of bread and chips in various bowls of cream sauce and I would be happy.
– What about dessert? you ask. So what, actually. I’m a fan of both this vibrant fruit sauce and the classic nostalgic Dunkaru , but don’t get too complicated. Chocolate, namely hot fudge and the like, is the perfect sauce for dessert and is best enjoyed with salty chips.
Dipping chips in chocolate sauce adds the salty and sweet notes that food writers love, but chocolate also adds a bit of bitterness, a flavor often overlooked when discussing dessert. And it is this bitterness that I think makes this combination so difficult to perceive. The combination of textures is also incredible: crunchy, almost brittle chips set the backdrop for a rich, velvety fudge—your mouth will never be dull again.
When choosing chips and chocolate, you should choose hard and simple chips (best cooked in a salt pot) and dark chocolate. Milk chocolate is too sweet for long-term enjoyment, and white chocolate is hardly chocolate. The simple hot fudge from this blog is a good option, especially if you’re using unsweetened chopped candy bars.
Light hot fudge for dipping chips
Ingredients:
- 1 can of 14 oz sweetened condensed milk
- 1/4 cup water
- 1/4-3/4 teaspoon salt, depending on your taste for salty-sweetness
- 6 ounces unsweetened chocolate, broken into pieces
Combine the first three ingredients in a medium saucepan and place over low heat. Add the chocolate and stir constantly until it melts to form a thick, shiny sauce. If the fondant is too thick for your taste, you can add a little water to thin it out. This makes a fair amount of fudge, but don’t worry, it can be reheated on the stovetop or in the microwave. Just heat slowly and carefully and stir often. Serve immediately with a large bowl of salty chips.