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Francisco Migoya
Chocolate Sauce
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Preparation info
Yield:
635 g
Difficulty
Easy
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
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Recipes
Contents
Ingredients
Water
240
g
8.47
oz
37.80
%
Sugar
<
Americas
United States
Dessert
Gluten-free
Vegetarian
Method
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.
Turn the heat off and stir in the cocoa powder w