Need help creating a chocolate sauce for pancakes / waffles.
Hello everyone,
Here's how i went about making the chocolate sauce-----
I tempered 100g of Dark Chocolate in a double boiler. Once melted it felt too thick, so i added neutral oil to thin it. I wanted to achieve a nutella type consistency and ChatGPT recommended adding neutral oil (approx 10ml).
Anyway, after adding oil the texture was good, and i stored the leftover sauce in an airtight squeezy bottle at room temperature. I used it a couple days later, it was slightly thicker but the sauce had a smooth finish.
However, when i went to use it a few weeks later, i noticed the sauce had a grainy texture.
Any tips on how to make it shelf stable? I want to make a chocolate sauce that has a nutella like consistency so i can spread it over toast or drizzle it on my pancakes.