Icings and Toppings
this chocolate sauce to serve with dessert and cakes.
c cocoa, sifted
bittersweet chocolate, chopped fine
||1 c water
||1 T corn
|10 T sugar
the cocoa and chocolate in a bowl. In saucepan, combine butter,
sugar, cream, water and corn syrup and bring to a boil. Pour this
hot liquid over the cocoa and chocolate and let stand for 3 minutes.
Using a whisk, stir sauce until smooth. Strain the sauce into another
bowl and allow to cool.
corn syrup may be substituted for the maple syrup for a different
flavor. Then to flavor, add a few drop of desired extract or flavoring.
1/2 c maple syrup
large egg whites, about 3/4 cup
maple syrup in saucepan to light thread stage or 225°F on a
candy thermometer. Beat egg whites until stiff in a stand-up mixer
bowl. Gradually pour in cooked syrup in a fine stream onto beaten
whites, beating on medium speed, until thick and fluffy.
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