material

More than 50% dark chocolate 30g, coconut oil17g (butter can be used instead).

method of work

1, put the material into a small pot (it is better not to touch it), and heat it for a short time and then leave the fire.

2. Stir with a scraper. The temperature of chocolate sauce measured by hand is higher than that by hand, and it is slightly hot (about 50 degrees). If the temperature is still low, continue to heat and keep this temperature, so that the chocolate sauce becomes bright and has good fluidity.

3, pay attention to the chocolate sauce temperature can not be too high, otherwise it will lose its brightness.

4. Quickly dip the ice cream in the prepared chocolate crispy sauce.