Wayne Gisslen

Chocolate Sauce III

Preparation info
  • Yield:

    1 lb

    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Water

Method

Procedure

  1. Combine the water, sugar, and chocolate. Bring to a boil, stirring to mix the chocolate with the syrup.
  2. Mix the cornstarch and cocoa powder to a thin paste with a little water.
  3. Add this paste to the chocolate syrup mixture and return to