Milk chocolate sauce

There's nothing complicated about making your own homemade milk chocolate sauce. And there's nothing more delicious than serving it lavishly on top of great desserts. Or better yet: serve the chocolate sauce in a separate little sauce cup, so your customers can serve themselves. It adds a lot to the experience. Full-bodied, with nice intense cocoa flavours and more creaminess than a dark chocolate sauce, this recipe always works. For the perfect end result we recommend using Finest Belgian Chocolate or a Single Origin milk chocolate if you want more sophisticated flavours and aromas, great for food pairings. Best pick the standard fluidity, indicated with 💧💧💧 on the packaging, to achieve the perfect texture and gloss.


Created by
  • Callebaut® CHOCOLATE ACADEMYâ„¢ centre Belgium -

Milk chocolate sauce

ingredients preparation
  • 460g
  • 103g
    glucose syrup DE 40
Heat together.
  • 115g
    caster sugar
  • 23g

Mix together and then mix into previous mixture. Bring to a boil and remove from heat.

  • 299g

Add, emulsify and leave to cool in refrigerator.

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