CHOKLIT SAWSE

[captain_slinky]

Not sure if I over-cooked it or under-cooked it which resulted in a slight texture issue, but we now have a big old quart jar full of home made Chocolate Sauce in our refrigerator. BRING IT, SNOW STORM! I've got enough sauce to make 27 gallons of hot cocoa! BRING IT ON!

Comments

[seattlegeekly.livejournal.com]

Can you e-mail us some? Cocoa sounds really good!

[captain-slinky.livejournal.com]

Sorry, hot beverages can only connect to computers with firewire... but I could probably send you some Chex mix if I hook the bowl up to my Cereal Port...

[aurora77]

With chocolate, texture issues can be caused by moisture, too. If it's too humid or if you get even a little water in the it, it can make it grainy or it can even seize up.

Hmmm, I have cocoa powder, brown sugar, soy milk and cinnamon. Time to whip up a big steaming mug! ^_^ I love it when I get to control how much of everything is in my hot chocolate. The packaged stuff usually seems too milky and sweet to me. I like rich dark chocolate with only a little sugar and only soy milk. Maybe a little vanilla or cinnamon, depending on my mood.

Oh, and I saw something which might be worthy of Trashy_Eats being proposed as quasi-gourmet earlier today. Rachel Ray's reached new lows. http://thisfeliciaday.tumblr.com/post/3475498322/rachel-ray-new-low
Thought you might appreciate it. (Loves me some stale popcorn, but I'm not going to make it into something it's not. XD)

[captain-slinky.livejournal.com]

Well to be fair, I was making the sauce from stuff I had on-hand. No cocoa powder, had to start from Baker's Chocolate. In the past I have had excellent results from 4 squares of unsweetend bakers chocolate, 2 cups sugar, 1 cup water, 1tsp vanilla and a shake of kosher salt. All in the pan at once, medium-low heat, keep stirring with a wooden spoon till you hit a low boil, then remove from the burner and let it sit without stirring or anything for a good 15 minutes before you even LOOK at it.

I know, it *shouldn't* work. It should end up as giant bitter choco-curds in oil and simple syrup. But what I end up with is a... it's almost like a failed batch of fudge, usually. It's about as thick as black strap molassas, only it's DARK CHOCOLATE. Mixes in to liquids with simple stirring.

This time, however, I must have stirred too soon or not soon enough or I dunno, but there's just the tiniest bit of separation going on...