Authors
Books
Features
Collections
Login
Search
Authors
Books
Features & Stories
Collections
Help and Support
Login
Advertisement
Francisco Migoya
Encapsulated Liquid Chocolate Orb
I cooked this
Add to
collection
Preparation info
Yield:
215 g
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
Svg Vector Icons : http://www.onlinewebfonts.com/icon
Recipes
Contents
Ingredients
Chocolate Base
Water
80
g
2.82
oz
37.21
%
Americas
United States
Dessert
Vegetarian
Method
For the chocolate sauce:
Boil the water and sugar in a
960
-
mL
/
1
-
qt
sauce pot over high heat until the sugar is dissolved.
Turn off the heat and stir in the cocoa po