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

[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...