Wednesday, August 27, 2008


This chocolate sauce is so tense, due to the high percentage of cocoa mass. But it’s very easy to make, you can use this sauce to pour over ice cream or etc. (or I just dip a piece of bread in it and taste a delicious sauce).

Bittersweet Chocolate Sauce
Makes about 1½ cups (525 grams)

4½ ounces (130 grams) bittersweet chocolate, preferably Valrhona Guanaja,(or any brands, which contain 70% of cocoa mass) finely chopped
1 cup (250 grams) Water
½ cup (125 grams) heavy cream
⅓ cup (70 grams) sugar

Place all the ingredients in a heavy-bottomed medium saucepan and bring to the boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring frequently with a wooden spoon, until the sauce thickens very slightly and coats the back of the spoon. (Alternatively you can use the draw-a-line test: Dip the spoon into the sauce and draw your finger down the back of the spoon - if the sauce doesn’t run into the track created by your finger, it’s done.) This can take 10 to 15 minutes and shouldn’t be rushed. Use the sauce immediately, or allow it to cool, then chill until needed. Reheat the sauce in a bowl set over a saucepan of simmering water or in a microwave oven.

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