this chocolate sauce is handy because it stays liquid at room temperature, any lower and it will set a bit. Do keep refrigerated though when not using it. Warm it in the microwave for few seconds to reheat.
- 325g water
- 140g sugar
- 60g honey
- 55g cocoa
- 225g melted chocolate
- Make a syrup with the water, sugar and honey.
- Put the cocoa in a large bowl, slowly add some the warm syrup to the cocoa while whisking, next whisk in some of the melted chocolate. Continue in this manner.
- If you get lumps in the mixture, blitz with a blender or failing that, sieve.
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