Francisco Migoya

Bitter Chocolate Sauce

Preparation info
    • Difficulty

      Easy

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 56 g / 1.98 oz milk
  • 111 g / 3.92

Method

  1. Bring the milk, heavy cream, and glucose to a boil over high heat.
  2. Pour the mixture over the chocolate and water.
  3. Blend with a beurre mixer until smooth.
  4. Reserve under refrigeration until needed.