Žali tryniai gerai ištrinami su cukrumi, kakava ir miltais, praskiedžiama karštu pienu. Tada padažas pakaitinamas ant silpnos ugnies, bet jokiu būdu neužvirinamas. Padažas nuolat maišant ant mažos ugnies, kol sutirštėja.
Šokoladinis padažas tiekiamas su saldžiais pudingais, pyragais, pilamas ant ledų ir t.t.
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