Chocolate SAUCES & TOPPINGS
Product Details
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Basic Chocolate sauce : This simple, rich, smooth chocolate sauce can be used with freshly baked brioches or with hot puddings, fruit or ices. Cut chocolate into small pieces and melt in a bowl over a pan of hot water.Heat sugar and water in a saucepan, stirring continually until sugar dissolves. Boil syrup gently for 5 minutes. Carefully stir sugar syrup into chocolate. Return mixture to saucepan and, stirring continually, bring it to a simmer. Let it simmer for 7 to 10 minutes or until sauce thickly coats the back of a woodden spoon. Caraque : Melt chocolate and butter over a double boiler. Allow to cool a little, then pour onto a hard flat surface, such as marble or the back of a metal baking dish or tray. Spread out quickly with a spatula. When chocolate is firm but not completely hard, scrape the surface with a heavy kitchen knife or a spatula warmed in hot water. Put the blade at a 45?angle to the table and push. The chocolate will form long cylindrical curls which will break very easily, so treat them with care. Avoid touching caraque if possible as the warmth of your hands will melt the chocolate very quickly. Creamy Chocolate Sauce : In a saucepan, combine drinking chocolate with evaporated milk and syrup. Bring mixture to a boil, over medium heat, stirring constantly. Simmer for 5 minutes. Remove from heat, add vanilla and butter. Serve hot. |
Basic Chocolate sauce :
180 g (6 oz) dark or cooking chocolate
125 g (4 oz) sugar
2?cups (625 ml/21 fl oz) water
- Variety:Chocolate Sauce
- Form:Powder
- Category:Sauce
- Country:India
- telephone:91-91-22-493 9557
| Variety: | Chocolate Sauce |
| Form: | Powder |
| Category: | Sauce |
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