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Chocolate Fudge With Frappe
Preparation info
- Yield:
132
Pieces - Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Chocolate liquor |
Method
- Combine the chocolate liquor, dark chocolate, and butter and melt over a water bath. Set aside.
- Combine the sugar, milk, invert sugar, and glucose syrup in a saucepan. Cook to 112°C/234°F, stirring constantly. Remove from the heat and stir in the salt.
- Pour the cooked sugar mixture into a large bowl. Allow to cool, undisturbed, to 90°C/194°F.
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