Share 'Stabilizing Chocolate Sauce'

We usually don't stabilize anything (we encourage refridgeration and timely consumption) and some of the retail stores we are looking at have asked us to do just that.   Our current recipe includes egg yolk & butter as the two main spoilage components.  I have been told that getting powdered egg yolks will lower the water count and make it much more likely for shelf stability, does the dairy…