I saw on television how a chef made a chocolate sauce by melting a bar
of chocolate by pouring plain sugar syrup over it. Can anyone here
tell me how much sugar and water to heat up for one bar of chocolate?
Also, would this make a good chocolate "glaze" for a cake?

Thanks in advance.


--
Davida Chazan (The Chocolate Lady)
<davida @ jdc . org . il>
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"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
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Links to my published poetry - http://davidachazan.homestead.com/
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