Tuesday, June 29, 2010

Basic Semi-Sweet Chocolate Sauce or Candies

100% High Quality Cocoa Squares
Cream (or 1/2 & 1/2)
Vanilla (home made for us)

In sauce pan melt cocoa. Add a touch of 1/2 & 1/2 or cream, vanilla and sugar. Whisk all ingredients until thoroughly mixed. I don't really have measurements - I do it to taste. It is important that the ingredients have enough time to thoroughly dissolve the sugar or the chocolate will be grainy but one must watch that it doesn't burn.
Storage is best in glass jar in fridge.

For a chocolate that can be solidified in the refrigerator or freezer use less milk/cream. Chocolate can be "shaped" by pouring into molds or mini cupcake tins.
Storage is best in freezer.

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