Francisco Migoya

Chocolate Sauce

Preparation info
  • Yield:

    635 g

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Water 240 g 8.47 oz 37.80%
  • Sugar <

Method

  1. Bring the water and sugar to a boil in a 1.92 L/2 qt sauce pot over high heat and boil until the sugar is dissolved.
  2. Turn the heat off and stir in the cocoa powder w