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Chocolate

Food science help for chocolate, please

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Food science help for chocolate, please

nosey | Dec 17, 2007 02:46 PM

I'm trying to re-create Grandmom's Hot Chocolate Sauce for gifts. Here is the recipe as written:
2 c. sugar
1/2 c. water
7 blocks of Baker's unsweetened Baker's chocolate
1 tblsp butter
1 tsp.vanilla (after taking off heat)

Boil water and sugar for a few minutes. Add chocolate and butter.

As I remember this, the sauce hits the ice cream and gets a bit chewy.

I've now made 3 batches and the sauce seems grainy. Is it because I cooked sugar and water too long? too short? or something else? Should I continue over heat with the chocolate and butter and for how long. Grandmom is no longer with us and Mom hasn't made it in years and can't remember. I don't want to give sauce that isn't what I remembered. Can I solve the problem post cooking?

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