Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 07-10-2003, 09:38 AM
Davida Chazan - The Chocolate Lady
 
Posts: n/a
Default Shiny Chocolate Sauce

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
~*~*~*~*~*~
"What you see before you, my friend, is the result of a lifetime of
chocolate."
--Katharine Hepburn (May 12, 1907 - June 29, 2003)
~*~*~*~*~*~
Links to my published poetry - http://davidachazan.homestead.com/
~*~*~*~*~*~

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
My Shiny New Stalking Nym Fraud Trap = Casa Boner General Cooking 1 10-08-2015 09:26 PM
Crème brûlée with Chocolate Truffle & Chocolate Sauce: Advice Please! Chef Adrien General Cooking 3 21-07-2008 07:11 PM
Keeping chocolate shiny - brown [email protected] General Cooking 10 12-10-2006 08:41 PM
What chocolate for truffles/ganache/chocolate sauce Dee Randall Chocolate 8 22-12-2004 01:54 AM


All times are GMT +1. The time now is 01:43 AM.

Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
Copyright ©2004-2019 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017