Something for the Weekend

June 20, 2005

Chocolate sauce... by Tris

Do you remember those special occasions when you were a kid, when you got to put that chocolate sauce on your ice cream? You know, that lovely chocolate sauce that hardens when it is poured over the cold, cold vanilla? Leaving your ice cream with a thin, tasty shell?

Yeah, well if you choose to by that chocolate sauce in order to recapture your youth in some way after a discussion in the pub the night before - don't store it in the fridge.

That would be fucking stupid.

Of course, if you do find yourself in the situation where the chocolate sauce has been kept in the fridge and has thus hardened within the bottle, microwaving at full power for 10 seconds does seem to loosen it.

Comments

Actually I'm kinda suprised you nuked it. I thought you'd just grab a knife and chop it up. Chunks o choc in a bottle.

Ah well.
All good ideas don't necessarily have logical endings...

Chocolate sauce? I make my own

Some chocolate (dark)
Some butter (to "loosen")

Nuke it in the microwave for a bit. When melted, stir and add a bit of water (sounds funny, but works) until it becomes pourable consistency.

Pour onto quality ice cream
Lick lips

Can I swap the dark choc for milk choc?

I can't stand dark chocolate. What's the point of having bitter chocolate?

It's like having sweet salt!

I've never tried it with milk chocolate, but it's certainly worth a try.

I'm not talking about the really bitter stuff (70 - 80%), I'm talking about "Bournville" (probably about 40% ??) which works really well in cooking. Try it - I think you'll find you like it as a sauce even if you don't like it just for eating as a bar.

Mmmm.... Dark Choc's so yummy. It's the richness of the flavour. Like angels having sex on your tongue. Also see Beer!

Angels having sex on your tongue? I'd get annoyed and my tongue being bounced up and down!

Not to mention the wet patch...

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