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...
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
timeasmymeasure
no subject
Date: 2011-02-25 03:40 am (UTC)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...