Alphonse Mucha - Chocolate Amatller Barcelona Centenario
Chocolate Amatller Barcelona Centenario
Alphonse Mucha
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La Belle Cuisine - More Chocolate Treats

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   Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Silky Chocolate Sauce



"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"



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  Anonymous - Chocolats Grondard
Chocolats Grondard
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Silky Chocolate Sauce


Sheila Lukins with Peter Kaminsky

Copyright 2003 by Sheila Lukins (Workman Publishing)

“There are all kinds of chocolate sauces, and I truly love them all, including
the fudge sort that hardens the minute it touches the ice cream. This is the
silky version, which pours easily and carries a sweet, refined, powerful dark chocolate flavor. Spoon it over ice cream, stir it into milk shakes, dip fruit
into it, or just lick it off your finger.”

Makes 2 cups

8 ounces best-quality bittersweet [not unsweetened] chocolate
1 cup heavy (whipping) cream
2 tablespoons sugar
2 tablespoons unsalted butter

1. Chop the chocolate into small pieces.
2. Combine the cream and the sugar in a small saucepan and heat it over medium heat. When the mixture is just about to boil, remove the pan from the heat and stir in the chocolate and the butter. Stir until the sauce is smooth and all the chocolate has melted. Let it cool slightly, then whisk briefly. The sauce is best served warm (see Note).

Note: This chocolate sauce can be made ahead and reheated in a double
boiler before serving. It will keep for up to 2 weeks in the refrigerator.


Featured Archive Recipes:
Jacques Torres's Chocolate Sauce
Jacques Torres's Chocolate Soup
Seven Scrumptious Chocolate Sauces

Index - Chocolate Recipe Archives
The Pantry

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