Dark Chocolate Light Gelée Sauce

Preparation info
  • Yield:

    642 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Water 240 g 8.47 oz 37.35%
  • Sugar <


  1. Boil the water and sugar in a 960-mL/1-qt sauce pot over high heat until the sugar is dissolved.
  2. Turn off the heat and stir in the cocoa powder with a whisk until it